STEAK FETTUCCINE ALFREDO
A simple but elegant dinner in for two!
Provided by Annalise
Categories Main Course
Time 20m
Number Of Ingredients 6
Steps:
- While you cook the steaks, boil pasta in salted water until al dente. Drain and set aside.
- Preheat a cast iron skillet or other heavy-bottomed skillet over medium high heat. Add butter.
- Generously season steaks with salt and pepper. Add to the hot skillet and cook until caramelized and golden brown, 2-4 minutes.
- Flip and cook the other side. Cook steak to your desired doneness. I like to use an instant read thermometer and cook to 145-155 degrees F, or medium.
- Remove steaks from skillet, cover with foil and let rest while you prepare the sauce.
- Return skillet to medium heat. Add remaining butter, heavy whipping cream, and parmesan cheese. Season with salt and pepper.
- Bring sauce to a simmer and cook until cheese is melted and sauce is slightly thickened, stirring frequently, about 5 minutes.
- Add drained pasta to the sauce and toss to coat.
- Slice steaks and serve over pasta. Top with more parmesan cheese, if desired.
Nutrition Facts : Calories 1365 kcal, Carbohydrate 64 g, Protein 69 g, Fat 93 g, SaturatedFat 51 g, Cholesterol 399 mg, Sodium 702 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
STEAK ALFREDO
Very rich fettuccine Alfredo with steak. Super good, if slightly fattening.
Provided by Elissa
Categories Main Dish Recipes Pasta
Time 5h30m
Yield 6
Number Of Ingredients 15
Steps:
- Heat milk and cream in a saucepan over medium heat until simmering, about 5 minutes. Slowly whip in Parmesan and Romano cheeses and remove from heat. Whisk egg yolks together in a heat-proof bowl and slowly add about 1/4 cup of the hot sauce to temper eggs. Whisk egg mixture into the saucepan slowly. Season with salt and pepper. Allow Alfredo sauce to cool and refrigerate until needed.
- Combine salad dressing, rosemary, and lemon juice in a large bowl. Add steak and stir to coat. Marinate in the refrigerator for 4 hours.
- When ready to prepare the meal, preheat an outdoor grill for medium heat and lightly oil the grate.
- Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
- Heat 2 cups refrigerated Alfredo sauce in a saucepan over medium heat. Add spinach and 2 tablespoons Gorgonzola cheese.
- Remove steak from marinade and cook on the preheated grill to desired doneness, 5 to 10 minutes.
- Pour hot Alfredo sauce into a large serving bowl. Add cooked pasta and mix to combine. Sprinkle remaining Gorgonzola cheese on top. Add grilled steak and drizzle the meat with balsamic glaze. Garnish with parsley.
Nutrition Facts : Calories 1140.8 calories, Carbohydrate 70.1 g, Cholesterol 491 mg, Fat 71.8 g, Fiber 3.4 g, Protein 56.4 g, SaturatedFat 30.5 g, Sodium 1475.5 mg, Sugar 10.8 g
CREAMY STEAK ALFREDO WITH MUSHROOMS AND FETTUCCINE
Steak Alfredo - a creamy combination of your favourite cut of steak plus fettuccine alfredo with mushrooms as well.
Provided by Lee-Ann Grace
Categories Main Course
Time 20m
Number Of Ingredients 10
Steps:
- Cook pasta (250g) according to packet directions.
- Meanwhile, generously season both sides of the steaks (4) with salt and pepper and fresh rosemary (1 tbsp of leaves - finely chopped).
- In a large frying pan, heat the olive oil and fry the steaks on both sides until they are cooked to your liking. Then remove the steaks from the pan and set it aside and cover to keep warm.
- Add sliced mushrooms (500g) to the pan and fry until golden. Then add butter (2 tbsp) and crushed garlic (2 cloves) to the mushrooms in the pan, and continue to fry for 30 seconds.
- Add cream (300ml) to the mushroom mixture making sure to scrape up any flavour spots from the base of the pan, then add the grated fresh parmesan (30g/approx ½ cup) and mix to combine. Bring the cream mixture to a simmer, and simmer until it thickens slightly.
- Add cooked fettuccine pasta to the cream mixture, turning to coat the pasta in the sauce.
- Thinly slice the steaks and then add it to the creamy pasta to serve.
Nutrition Facts : Calories 834 kcal, ServingSize 1 serving
FETTUCCINE ALFREDO
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Cook the pasta according to package directions. In a saucepan or skillet over low heat, warm the butter and cream. Season with salt and pepper. Place half of the Parmesan into a large serving bowl. Pour the warm butter/cream mixture over the top. Drain the pasta and immediately pour it into the bowl. Toss a couple of times, and then sprinkle in the other half of the Parmesan. Toss to combine, thinning with pasta water if necessary. Serve immediately as a main course or accompaniment to meat or salad. Delicious!
STEAK ALFREDO
I've been looking for a good recipe for steak alfredo for a long time, My BF's cousin made this for us while up north on vakay and it was really good...
Provided by Melissa S.
Categories One Dish Meal
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- Fry the Steak in large pan.
- Add vegetables.
- Make sure the vegetables are cooked and nice and soft.
- Add cans of Alfredo and Spaghetti Sauce.
- Add salt and Pepper if needed.
- Cook Noodles
- Pour Alfredo sauce for noodles.
- Enjoy!
Nutrition Facts : Calories 858.1, Fat 39.9, SaturatedFat 14.7, Cholesterol 211.9, Sodium 508.9, Carbohydrate 66, Fiber 3.5, Sugar 9.5, Protein 55.9
PEPPER STEAK FETTUCCINE
"My husband is a pasta lover, so I created this tangy dish for him," explains Crysta West of New Straitsville, Ohio. Strips of round steak, green pepper and onion make it hearty-and at 99¢ a serving, it's economical, too.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute the beef, green pepper and onion in butter until meat is no longer pink. Stir in the tomato sauce, mushrooms, salt, basil and pepper. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until meat is tender. , Cook fettuccine according to package directions; drain. Serve with beef mixture; sprinkle with cheese.
Nutrition Facts : Calories 468 calories, Fat 10g fat (3g saturated fat), Cholesterol 56mg cholesterol, Sodium 1149mg sodium, Carbohydrate 61g carbohydrate (6g sugars, Fiber 5g fiber), Protein 36g protein.
STEAK AND MUSHROOM TORTELLINI ALFREDO
This tortellini dish adds in cremini mushrooms and tender filet mignon strips.
Provided by thedailygourmet
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy Alfredo Pasta Sauce Recipes
Time 1h10m
Yield 10
Number Of Ingredients 11
Steps:
- Whisk together olive oil, soy sauce, and steak seasoning in a small, shallow dish. Add steak strips and marinate for 30 minutes.
- Heat a heavy cast iron skillet over medium-high heat. Add butter. Cook steak strips in the melted butter, until browned, about 2 minutes per side. Add mushrooms and cook until softened, about 5 minutes.
- Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, about 3 minutes.
- Melt butter for Alfredo sauce in a saucepan over medium heat. Stir with a wooden spoon and add heavy cream. Stir until combined. Add Parmesan cheese to the cream mixture in the saucepan and stir until blended. Season with nutmeg.
- Drain tortellini, return to the pot, and toss with Alfredo sauce to coat. Serve tortellini topped with steak and mushrooms.
Nutrition Facts : Calories 430.8 calories, Carbohydrate 27.6 g, Cholesterol 90.8 mg, Fat 26.5 g, Fiber 1.6 g, Protein 21.2 g, SaturatedFat 13.5 g, Sodium 851.5 mg, Sugar 1.6 g
FETTUCCINE ALFREDO
This marvelous recipe is one I got off this newsgroup some months back, but am reposting for the Alfredo request since I have no idea if the original poster is still around to see the new request. Since it isn't mine, I've also included the original poster's notes and attribution. Yummy stuff! Introduction: This is the real thing. You will not find a better Fettuccine Alfredo other than at Alfredo's in Rome, Italy. The secret to his sauce is in the Parmigiano-Reggiano cheese (don't even try this recipe without it), the balance of the pepper and nutmeg. For some reason restaurants never get it right. Be warned that the sauce is heavy. This recipe serves 2. Recipe by Ricardo Batista Fettuccine Alfredo
Provided by Naomi Schoenfeld1
Categories < 15 Mins
Time 15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Grate the cheese, black pepper and nutmeg if you need to.
- Put 4 quarts of water to boil.
- Cooking: Set small frying pan in mid-high heat. Add the butter and the cream to the frying pan and mix well.
- Stir the sauce frequently and add the black pepper, salt and nutmeg, boil and stir frequently until the sauce becomes heavier, then reduce the heat. Add the pasta to the boiling water along with some salt and cook to your liking.
- Once the pasta is cooked, drain the pasta and add it to the sauce. Add the grated cheese to the sauce and pasta, and mix until the cheese is absorbed by the sauce.
Nutrition Facts : Calories 1344.1, Fat 74.8, SaturatedFat 44.3, Cholesterol 396.3, Sodium 813.5, Carbohydrate 129.1, Fiber 0.2, Sugar 0.2, Protein 39.7
TUNA STEAK ON FETTUCCINE
For something new to do with tuna, I suggest this tangy dish. Although I prefer the marinade on tuna or mahi mahi, it's scrumptious on any fish, grilled, baked or broiled. -Caren Stearns, Austin, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a shallow bowl, combine 2 tablespoons wine, 2 tablespoons oil, 1/4 teaspoon basil, 1/4 teaspoon oregano, and half the salt and pepper; add tuna. Turn to coat; cover and refrigerate 1 hour., In a large skillet, saute onion in remaining oil until tender. Add tomatoes, brown sugar and remaining wine, basil, oregano, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, until bubbly and slightly thickened, 4-6 minutes. Meanwhile, cook fettuccine according to package directions., Drain tuna, discarding marinade. Place tuna over tomato mixture; return to a boil. Reduce heat; simmer, covered, until fish just begins to flake easily with a fork, about 6 minutes. Remove tuna and keep warm. Drain fettuccine; add to tomato mixture and toss to coat. Divide between two plates; top with tuna.
Nutrition Facts : Calories 505 calories, Fat 17g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 518mg sodium, Carbohydrate 41g carbohydrate (8g sugars, Fiber 5g fiber), Protein 42g protein.
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