creamy steak fettuccine
This creamy steak fettuccine recipe combines tender steak with rich, velvety sauce and perfectly cooked fettuccine. A simple yet indulgent dish that's perfect for a cozy dinner or a special occasion. With just a few ingredients, you’ll have a satisfying meal ready in no time!
Ingredients
- Heavy cream: 1 cup 240 ml
- Butter: 2 tablespoons
- Garlic: 3 cloves finely chopped
- Parmesan cheese: 1/2 cup 50 grams, grated
- Steak such as ribeye, flank steak, or sirloin: 300-400 grams, sliced thinly
- Fettuccine pasta: 250 grams
- Salt and black pepper: to taste
- Vegetable oil for cooking: 1 tablespoon
Instructions
- Cooking the Pasta: In a large pot, bring enough salted water to a boil. Add the fettuccine pasta and follow the package instructions to cook it al dente (tender but slightly firm). After cooking, drain the pasta but save a cup of the pasta water. Set the pasta aside.
- Preparing the Steak: Pat the steak dry with paper towels. Season the steak with salt and pepper on both sides. Heat vegetable oil in a pan over medium-high heat. Sear the steak for 3-5 minutes on each side, depending on thickness and desired doneness. After cooking, remove the steak from the pan and let it rest. Once cooled, slice it thinly.
- Making the Creamy Sauce: In the same pan, reduce the heat to medium. Add the butter and let it melt. Add the minced garlic and sauté for a minute until fragrant. Pour in the heavy cream and bring it to a simmer, stirring for 2 minutes. Add the grated Parmesan cheese and mix until the sauce becomes thick and creamy. If the sauce is too thick, add some reserved pasta water to thin it out.
- Combining the Pasta with the Sauce and Steak: Add the cooked pasta to the sauce and stir well to coat it evenly with the creamy sauce. Add the sliced steak to the pasta and mix again to distribute the steak evenly.
- Serving: Serve the creamy steak fettuccine in individual plates. Garnish with additional Parmesan cheese or fresh herbs like basil or parsley, if desired.