Description
Creamy Steak Fettuccine with Sautéed Spinach
Ingredients:
2 beef steaks (sirloin or ribeye)
Salt and black pepper, to taste
2 tbsp butter
1 tbsp fresh parsley, chopped (for garnish)
For the Fettuccine Alfredo:
250g fettuccine pasta
2 tbsp butter
2 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
Salt and black pepper, to taste
For the Sautéed Spinach:
2 cups fresh spinach
1 tbsp butter
1 clove garlic, minced
Instructions:
1. Prepare the Steaks:
Season the steaks with salt and pepper.
Heat a skillet over medium-high heat, melt the butter, and sear the steaks for 3-4 minutes per side for medium-rare. Adjust cooking time to your preferred doneness. Let the steaks rest for 5 minutes, then slice into strips.
2. Cook the Fettuccine:
Cook the fettuccine according to package instructions until al dente. Drain and set aside.
3. Make the Alfredo Sauce:
In a large skillet, melt the butter over medium heat. Add garlic and sauté until fragrant.
Stir in the heavy cream and simmer for 2 minutes. Gradually whisk in the Parmesan cheese until the sauce is creamy. Season with salt and pepper.
Toss the cooked fettuccine in the Alfredo sauce until fully coated.
4. Sauté the Spinach:
In a separate skillet, melt the butter and sauté the garlic until fragrant.
Add the spinach and cook until wilted, about 2 minutes. Season with a pinch of salt.
5. Assemble the Dish:
Plate the fettuccine Alfredo as the base.
Top with sliced steak strips and drizzle with any remaining pan juices.
Add the sautéed spinach on the side for a balanced meal.
Garnish with chopped parsley and freshly ground black pepper.
Tips:
Let the steaks rest before slicing to retain their juices.
For extra flavor, add a pinch of nutmeg to the Alfredo sauce.
Indulge in this rich and creamy dish perfect for a cozy dinner or special occasion!
Step-by-Step Guide
Follow this detailed sequence for perfect results. First, bring all ingredients to room temperature, especially the steak and cream. Begin boiling salted water for the pasta. As it heats, season your steaks generously. Sear the steaks in a hot skillet as instructed, then set them aside on a cutting board to rest—do not clean the skillet. Use that same skillet to start your Alfredo sauce, scraping up any flavorful browned bits from the steak. While the sauce simmers, cook your pasta to al dente. Reserve 1/4 cup of pasta water before draining. Finish the sauce, toss the pasta in it, and quickly sauté the spinach in a separate pan. Slice the rested steak against the grain.
Serving Suggestions
Plate this dish immediately while hot. For a restaurant-style presentation, use tongs to twirl the fettuccine into a nest in the center of a warm bowl. Artfully arrange the steak slices over the top and place the spinach to the side. A final sprinkle of flaky sea salt and extra Parmesan adds texture. Pair with a crisp arugula salad dressed in lemon vinaigrette to cut the richness, and a full-bodied red wine like Cabernet Sauvignon.
How-to Summary
In summary: 1) Sear seasoned steaks and rest. 2) Cook pasta al dente. 3) In the steak skillet, make Alfredo sauce with butter, garlic, cream, and Parmesan. 4) Toss drained pasta in sauce. 5) Sauté spinach with garlic. 6) Slice steak, assemble pasta topped with steak and spinach, and garnish.
Frequently Asked Questions
Can I use a different cut of beef? Yes, flank or skirt steak work well; slice thinly against the grain. For a more economical option, use ground beef formed into small meatballs.
How can I make the sauce lighter? Substitute half the heavy cream with whole milk or evaporated milk, but be careful not to boil it vigorously to prevent curdling.
My sauce seems too thick. How do I thin it? Use the reserved starchy pasta water, a tablespoon at a time, to loosen the Alfredo to a silky consistency.
Can I prepare any components ahead? You can slice the steak and grate the cheese ahead. The sauce is best made fresh, as it can separate when reheated.
What if I don’t have fresh spinach? Frozen spinach is a fine substitute. Thaw and squeeze out all excess liquid thoroughly before sautéing to avoid a watery dish.
Common Mistakes to Avoid
- Overcooking the steak before slicing, which makes it tough.
- Using pre-grated Parmesan cheese, which contains anti-caking agents and won’t melt as smoothly.
- Adding the Parmesan cheese to boiling sauce, which can cause it to clump. Ensure the sauce is just simmering.
- Skipping the pasta water reserve. This starchy liquid is key for emulsifying the sauce.
- Not letting the steak rest, which will cause precious juices to run out onto the plate.
Conclusion
This Creamy Steak Fettuccine combines the indulgence of a perfect steak with the comfort of homemade Alfredo. By following the detailed steps and avoiding common pitfalls, you can create an impressive, restaurant-quality meal at home. It’s a versatile recipe that feels special yet is straightforward to execute. Enjoy the process and the delicious, satisfying results.