I love when I have homemade fettuccine in the freezer. This recipe is super easy and the homemade pasta brings the recipe to a delicious level. A perfect 30-minute meal that received rave reviews from the other side of the table!
Ingredients-
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
Method-
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.
No comments:
Post a Comment