Steak Alfredo
Steak Alfredo is a full-flavored dish. A smooth and creamy sauce and pan-seared steaks, cooked perfectly to your liking. Delicious.
Servings: 4
Calories: 689kcal
Ingredients
- 2 beef filets, 1 ½" thick (about 8-ounces each)
- ½ package (about 8-ounces) fettucini pasta
FOR THE ALFREDO:
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 ½ cup half and half
- 1 ½ cup whole milk
- 1 ½ cup freshly grated Parmesan
- ½ teaspoon Kosher salt
- ¼ teaspoon black pepper
FOR THE STEAKS:
- 2 teaspoons Kosher salt
- 1 teaspoon black pepper
- 3 tablespoons avocado or canola oil, separated
Instructions
MEAT PREP AND PASTA:
- Pat the excess moisture away from the fillets using paper towels, set them aside on a work surface, and allow them to sit at room temperature for about 20 minutes to remove the chill. In the meantime, preheat the oven to 450°F.
- Have ready a large pot of boiling water, salted, and bring the water to a roaring boil. Then, cook the fettuccini according to the package directions. While you are waiting on the water to boil, begin on your sauce.
MAKE THE SAUCE:
- In a large saute pan over medium-low heat, melt the butter and add garlic. Saute for 1-2 minutes. Sprinkle flour over the garlic and stir until coated.
- Increase heat to medium and begin to add the half and half a splash at a time, stirring after each addition. Once all of the half and half has been incorporated, stream in the milk, whisking all the while, and simmer 5 minutes. Stir occasionally until slightly thickened.
- Add the Parmesan, salt, and pepper, and stir once more. Set the sauce aside.
COOK THE STEAKS:
- Once the oven is fully preheated, add Kosher salt and pepper to a small bowl and mix together. Drizzle the steaks with the oil and rub all over. Add half of the seasoning mix to one side of the steaks, gently pat, turn them over, and add the remaining seasoning mix. Rub seasoning all over to adhere.
- Place a cast-iron skillet over high heat and allow it to get screaming hot. Add 2 tablespoons of oil and place the steaks down on the skillet. Sear for 3 minutes, without jostling or moving. Turn and sear for 3 minutes more on the other side.
- Transfer the skillet to the oven and cook for 3 minutes for rare, 4 minutes for medium-rare, 5 minutes for medium, and 6-7 minutes for well-done.
- Remove from the oven and immediately transfer the steaks from the skillet to a clean work surface and allow to rest for 10 minutes. Slice the steaks into strips, cutting against the grain.
TO SERVE:
- Add the pasta to the fettucini sauce and toss until coated. Serve in pasta bowls or on plates. Top off your pasta with the steak strips. Serve and enjoy!
Nutrition
Calories: 689kcal | Carbohydrates: 14g | Protein: 30g | Fat: 57g | Saturated Fat: 28g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 1884mg | Potassium: 490mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1115IU | Vitamin C: 2mg | Calcium: 670mg | Iron: 2mg