Description
Restaurant-quality steak medallions paired with creamy alfredo sauce and tangy gorgonzola cheese create an unforgettable pasta dish. Ready in just 60 minutes with minimal cleanup.
Ingredients
Scale
- 1 pound steak medallions (eye of round recommended)
- 1 tablespoon halal balsamic vinegar
- Salt and pepper to taste
- 1 pound fettuccine pasta
- 1/4 pound unsalted butter (1 stick)
- 2 cups heavy cream
- 2 cups fresh spinach
- 1/4 teaspoon nutmeg
- 1 cup Parmesan cheese, grated
- 4 ounces gorgonzola crumbles (for sauce)
- 4 tablespoons halal balsamic glaze
- 1/4 cup sun-dried tomatoes
- 2 ounces gorgonzola crumbles (for garnish)
Instructions
- Season steak medallions with salt and pepper on both sides. Place in ziploc bag with halal balsamic vinegar. Seal and marinate 30 minutes to 4 hours.
- Heat large nonstick skillet over medium heat. Cook marinated steak to desired doneness. Remove just before fully cooked. Rest on plate covered with foil.
- Start water for fettuccine. Cook according to package until just shy of al dente. Reserve 1 cup pasta water before draining.
- Combine butter and cream in large saucepan. Heat over medium until butter melts completely into cream.
- Reduce heat to medium-low. Add nutmeg and spinach. Cook 5 minutes until spinach wilts completely.
- Add Parmesan cheese. Season with salt and pepper after cheese melts to avoid over-salting.
- Add pasta to sauce and toss. Cook 2-3 minutes. Add pasta water if too thick.
- Remove from heat. Add 4 ounces gorgonzola crumbles. Toss gently to maintain chunks.
- Divide pasta among plates. Top with steak, halal balsamic glaze, sun-dried tomatoes, and remaining gorgonzola.
Notes
- Let steak reach room temperature before cooking for even doneness throughout
- Don’t skip the pasta water reserve – it’s liquid gold for adjusting sauce consistency
- Add gorgonzola off heat to maintain distinct chunks rather than melting completely
- Slice against the grain for the most tender steak bites possible
- Fresh fettuccine works wonderfully and cooks faster than dried pasta
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 890
- Sugar: 6g
- Sodium: 820mg
- Fat: 58g
- Saturated Fat: 35g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 195mg
Keywords: gorgonzola alfredo recipe, steak pasta dinner, creamy blue cheese pasta, italian steak fettuccine, beef alfredo with spinach