Creamy Fettuccine Pasta with Medium-Rare Steak
Ingredients:
For the Steak:
2 steaks (sirloin, ribeye, or your preferred cut)
Salt and freshly ground black pepper
1 tablespoon olive oil
2 cloves garlic, smashed
1 sprig fresh rosemary or thyme (optional)
For the Fettuccine:
12 oz fettuccine pasta
Salt for boiling pasta
For the Creamy Sauce:
1 tablespoon unsalted butter
1 tablespoon olive oil
2 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and freshly ground black pepper, to taste
1/2 teaspoon crushed red pepper flakes (optional, for a bit of heat)
Fresh herbs (parsley, thyme, or basil) for garnish
Instructions:
Prepare the Steak:
Season both sides of the steaks with salt and freshly ground black pepper.
Heat olive oil in a skillet over medium-high heat. Add the garlic and rosemary/thyme sprig, and sear the steaks for 3-4 minutes on each side (for medium-rare) or longer for your desired doneness.
Remove the steaks from the skillet and let them rest for about 5 minutes before slicing them thinly against the grain.
Cook the Fettuccine:
While the steak is cooking, bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to the package instructions, usually around 8-10 minutes, until al dente.
Drain the pasta, reserving about 1/2 cup of pasta water.
Make the Creamy Sauce:
In a large skillet or saucepan, heat butter and olive oil over medium heat.
Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Pour in the heavy cream and stir, letting it come to a simmer. Cook for 3-4 minutes, allowing the sauce to thicken slightly.
Stir in the Parmesan cheese, salt, black pepper, and crushed red pepper flakes, and continue stirring until the cheese is melted and the sauce becomes velvety.
If the sauce is too thick, add a little bit of the reserved pasta water to reach the desired consistency.
Combine Pasta and Sauce:
Add the drained fettuccine pasta to the sauce, tossing to coat the noodles evenly in the creamy sauce. Add more pasta water if necessary to help coat the pasta.
Assemble the Dish:
Plate the creamy fettuccine pasta and top with the slices of medium-rare steak.
Garnish with fresh herbs and a light dusting of grated Parmesan.
Serve:
Serve immediately, enjoying the creamy, rich pasta with tender steak and flavorful garnish.
This dish combines the indulgence of creamy fettuccine with the savory depth of a perfectly cooked steak. The fresh herbs and Parmesan add the finishing touch, making it a comforting yet elegant meal!