Copycat Steak Gorgonzola Alfredo
Indulge in tender steak medallions atop creamy fettuccine smothered in rich Alfredo sauce with gorgonzola and fresh spinach.
Ingredients
Steak Marinade
- 1 pound steak medallions (eye of round recommended) Choose a high-quality cut for tenderness.
- 1 tablespoon balsamic vinegar Adds a rich, tangy depth to the steak.
- to taste salt and pepper Essential seasonings for enhancing flavor.
Alfredo Sauce
- 1 pound fettuccine The perfect pasta type for this creamy sauce.
- 1/4 pound unsalted butter Creates a velvety base for the sauce.
- 2 cups heavy cream The heart of the Alfredo, lending indulgence.
- 2 cups spinach Adds freshness and vibrant color.
- 1/4 teaspoon nutmeg A subtle warm spice to elevate flavors.
- 1 cup Parmesan cheese, grated Provides a sharp, savory kick.
- 4 ounces gorgonzola crumbles The star ingredient, creamy and fragrant.
- 4 tablespoons balsamic glaze For a sweet, tangy finish.
- 1/4 cup sun-dried tomatoes, chopped For a pop of flavor and color.
- 2 ounces gorgonzola crumbles For extra cheesiness on top.
Instructions
Steak Preparation
- Season the steak medallions liberally with salt and pepper.
- Combine the seasoned steak in a Ziploc bag with balsamic vinegar, ensuring all sides are coated. Let marinate for 30 minutes to 4 hours.
- Heat a large nonstick skillet over medium heat and add the marinated steak, cooking to desired doneness.
- Transfer the cooked steak onto a plate, cover with foil, and let it rest.
Alfredo Preparation
- Bring a pot of water to a boil for the fettuccine and cook according to package directions.
- Reserve about 1 cup of pasta water before draining.
- Melt the unsalted butter in a large saucepan over medium heat and stir in heavy cream.
- Add nutmeg and spinach, cooking until the spinach wilts, approximately 5 minutes.
- Stir in grated Parmesan cheese and season with salt and pepper.
- Add drained fettuccine to the sauce and toss to coat.
- If the sauce is too thick, gradually add reserved pasta water to achieve the desired consistency.
- Remove from heat and fold in gorgonzola crumbles, keeping them chunky.
Assembly
- Divide the creamy pasta onto individual plates.
- Top each serving with juicy steak medallions, drizzle with balsamic glaze, scatter chopped sun-dried tomatoes, and sprinkle additional gorgonzola crumbles.
Notes
Opt for high-quality cuts of steak for tenderness. Feel free to add other vegetables like mushrooms or asparagus. Substituting pasta types is also an option. Consider marinating the steak overnight for extra flavor. Leftover sauce can be used as a dip for bread or over vegetables.