Wednesday, August 25, 2010

NRW: Fettucine in Alfredo Sauce with Steak

3 tablespoons olive oil
2 thick New York strip steaks (about 2 pounds total)
Black pepper
4 garlic cloves
1 small onion sliced
1 pound dried fettuccine
1 stick of butter
2 shallots, minced
1.5 cup heavy cream
1/2 cup finely grated Parmigiano-Reggiano
1/2 cup shredded Parmigiano-Reggiano
Spinach (optional)

• Preheat oven to 425
• Heat the oil in a large skillet over medium-high heat until the oil shimmers. Meanwhile, lay the steaks flat on a cutting board; use a sharp smooth knife to cut them in half horizontally to create 4 steaks of equal size. Season with salt and pepper to taste.
• Peel and mince the garlic, then slice the onion. Place the steaks, onion and garlic in the skillet and cook for about 3 minutes on each side, until the meat is deeply browned. Discard the garlic and onion. Place all 4 steaks in a baking pan and bake in the oven for10-20 minutes, depending on your desired doneness.
• While the steak is in the oven, Cook the fettuccine in a pot of rapidly boiling salted water until al dente.
• While the pasta is cooking, melt the butter in a medium saucepan over medium-high heat. Add shallots and sauté until tender. Add heavy cream and bring to a boil. Cook until sauce has reduced slightly, about 5-10 minutes. Season with salt and pepper to taste. Remove from the heat.
• Drain the pasta then return to pot. Add in the sauce and the grated cheese. Mix thoroughly. Top with shredded cheese and steak.
***If you would like vegetables added to this dish, feel free to sauté some spinach in butter and add it to the pasta, sauce and grated cheese mixture.