Monday, April 25, 2022

Creamy Steak Fettuccine

Creamy Steak Fettuccine on a Monday night!!! Yeah, a 30-minute meal. I made the pasta yesterday. And it was nice to have a glass of wine on a Monday night and make dinner. 

It was delicious. The recipe is from I should have used more pasta water to thin the sauce, but that was just my opinion.

This is my version of the recipe, I left out 2 ingredients from the original.

Kosher salt
12 oz. fettuccine
1 lb. sirloin steak
2 tbsp. vegetable oil 
Freshly ground black pepper
2 tbsp. butter
2 tbsp. all-purpose flour
2 c. milk
1/2 c. freshly grated Parmesan
1 tbsp. freshly chopped parsley
1 1/2 c. halved cherry tomatoes
2 tbsp. balsamic glaze

Coat both sides of steak with oil and season generously with salt and pepper. In a large skillet over medium-high heat, cook the steak to the desired doneness, 4 minutes per side for medium-rare. Transfer to a plate to let rest for 10 minutes. Thinly slice steak.

In a large pot of boiling salted water, cook pasta until al dente according to package directions. Reserve ½ cup of pasta water before draining. Return pasta to pot.

In a skillet, melt butter over medium heat. Whisk in flour and cook 1 minute more, then slowly add milk, whisking to break up lumps, and simmer until thickened, 5 minutes. Add Parmesan and parsley and season with salt and pepper. Add tomatoes and cook until bursting, 2 to 3 minutes. 

Add cooked pasta and ¼ cup reserved pasta water to skillet and toss to combine, adding more pasta water as needed. 

Top with sliced steak and drizzle with balsamic glaze.

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