This Steak d’Olivier Gorgonzola Alfredo combines tender steak with a rich and creamy Gorgonzola Alfredo sauce, served over pasta. It’s a luxurious and flavorful dish perfect for a special dinner!
**Ingredients:
*For the Steak:
– 2 ribeye steaks (about 1 inch thick)
– 2 tablespoons olive oil
– Salt and pepper, to taste
*For the Gorgonzola Alfredo Sauce:*
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1 cup grated Gorgonzola cheese
– 1/2 cup grated Parmesan cheese
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon crushed red pepper flakes (optional)
*For Serving:*
– 8 oz fettuccine or pasta of your choice
– Fresh parsley, chopped (for garnish)
**Directions:
1. **Cook the Steak:
– Season the steaks with salt and pepper.
– Heat the olive oil in a large skillet over medium-high heat. Add the steaks and cook for 4-5 minutes per side for medium-rare, or to your desired level of doneness.
– Remove the steaks from the skillet and let them rest for 5 minutes before slicing.
2. **Prepare the Pasta:
– Cook the fettuccine or pasta according to package instructions until al dente. Drain and set aside.
3. **Make the Gorgonzola Alfredo Sauce:
– In the same skillet used for the steak, melt the butter over medium heat.
– Add the minced garlic and cook for 1-2 minutes until fragrant.
– Pour in the heavy cream and bring to a simmer. Cook for 3-4 minutes, stirring occasionally, until the cream has reduced slightly.
– Add the Gorgonzola and Parmesan cheeses, stirring until melted and the sauce is smooth.
– Season with salt, black pepper, and crushed red pepper flakes (if using).
4. **Combine:
– Toss the cooked pasta in the Gorgonzola Alfredo sauce until well coated.
5. **Serve:
– Slice the rested steaks and place on top of the creamy pasta.
– Garnish with chopped fresh parsley.
6. **Enjoy:
– Serve immediately and savor the rich flavors of this indulgent dish!
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Kcal: 600 kcal (per serving) Servings: 4 servings