Try this creamy steak fettuccine recipe
Made and reviewed
by CHARLOTTE ANGELL
Rated by JON ANGELL For The Advocate
Jon’s critique:
This one was a real winner. I had seconds. I had leftovers. I encouraged the cook to make it a point to put this recipe somewhere in her regular rotation.
It seems at most restaurants they all have some kind of fettuccine offering. Nearly always it is either offered with chicken or shrimp. I have NEVER seen it offered with beef before. Why not let beef eaters have a fettuccine experience?
Try this one… Let’s get it out there and compete with the chicken and shrimp fettuccine people!
Creamy Steak Fettuccine
Delish Test Kitchen approved,
Lindsay Funston
Ingredients:
Kosher salt
12 ounces fettuccine
1 lb. sirloin steak
2 Tbsp. vegetable oil
Freshly ground black pepper
2 Tbsp. butter
2 cloves garlic, minced
2 Tbsp. all-purpose flour
2 cups milk
½ cup freshly grated Parmesan
1 Tbsp. freshly chopped parsley
1 ½ cups halved cherry tomatoes
4 cups baby spinach
2 Tbsp. balsamic glaze (1/3 cup balsamic vinegar simmered for about 5-10 minutes)
Directions:
In a large pot of boiling salted water, cook pasta until al dente according to package directions. Reserve ½ cup pasta water before draining. Return pasta to pot.
Coat both sides of steak with oil and season generously with salt and pepper. In a large skilletover medium-high heat, cook steaks to desired doneness, 4 minutes per side for medium-rare.
Transfer to a plate to let rest for 10 minutes. Thinly slice.
In a clean skillet, melt butter over medium heat. Add garlic and cook until softened and fragrant, 1 to 2 minutes (don’t let the garlic burn).
Whisk in flour and cook 1 minute more, then slowly add, milk, whisking to break up lumps, and simmer until thickened, 5 minutes. Add Parmesan and parsley and season with salt and pepper.
Add tomatoes and cook until bursting, 2 to 3 minutes.
Add cooked pasta and ½ cup reserved pasta water to skillet and toss to combine, adding more pasta water as needed. Add spinach and toss until wilted. Plate the pasta and top with sliced steak and drizzle with balsamic glaze.