Creamy Steak Fettuccine
Creamy Steak Fettuccine
Meat and Poultry
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Ingredients
- 12 oz fettuccine
- 1 lb sirloin steak
- 2 tablespoons Fustini's Robust SELECT olive oil
- salt and pepper to taste
- 1 tablespoon Fustini's Pesto olive oil
- 2 garlic cloves, minced
- 2 tablespoons flour
- 2 cups milk or cream
- 1 tablespoon fresh parsley, chopped
- 1/2 cup Parmesan cheese, grated
- 2 cups baby spinach
- Fustini's Balsamic Glaze for garnish
Directions
- Heat a large pot of salted water to boiling. Cook pasta according to package directions until al dente, drain and set aside. Reserve 1 cup of pasta water.
- Coat both sides of steak with oil and season generously with salt and pepper. In a large skillet over medium-high heat, cook steak until your desired doneness, approx 4 minutes per side for medium-rare. Transfer to a plate and let rest for 10 minutes.
- In the same pan as the steak, add Pesto olive oil and then garlic and cook until fragrant, 1 minute. Whisk in flour and cook 1-2 minutes. Reduce heat to medium-low, add milk and simmer until thickened. Add parsley, Parmesan and season with salt and pepper. Add tomatoes and cook 2 minutes.
- Add cooked pasta to the sauce and toss to coat. Add spinach and cook until wilted. If the sauce seems too thick, add reserved pasta water 1/4 cup at a time.
- Plate noodles and sauce, top with sliced steak and drizzle with balsamic glaze.
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