Description
Creamy Steak Fettuccine
Ingredients
300g fettuccine pasta
250g steak (sirloin or ribeye works great)
1 tbsp olive oil
2 tbsp butter
2 garlic cloves, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and black pepper to taste
1 tsp dried Italian herbs
Fresh parsley, chopped (for garnish)
Instructions
1. Cook the Pasta:
Boil the fettuccine in salted water until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
2. Prepare the Steak:
Season the steak with salt and pepper on both sides.
Heat olive oil in a skillet over medium-high heat. Cook the steak for 3-4 minutes per side for medium-rare, or until your desired doneness. Remove and let it rest before slicing thinly.
3. Make the Sauce:
In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute.
Pour in heavy cream and stir. Add Parmesan cheese and Italian herbs. Let it simmer for 2-3 minutes until thickened.
4. Combine Pasta and Sauce:
Toss the cooked fettuccine in the creamy sauce. If needed, add a splash of reserved pasta water to adjust the consistency.
5. Assemble the Dish:
Plate the creamy fettuccine and top with slices of steak. Sprinkle fresh parsley for garnish.
Pro Tip:
For extra flavor, drizzle a bit of truffle oil over the pasta before serving. Pair with a glass of red wine for a perfect dinner experience!
Step-by-Step Guide
Follow these detailed instructions for a flawless dish. Begin by gathering all ingredients. Bring a large pot of generously salted water to a rolling boil for the pasta. As it heats, pat your steak dry and season liberally. Cook the pasta one minute less than package directions for al dente, reserving a full cup of starchy water. In a large skillet, sear the steak to develop a crust, then set aside on a cutting board to rest for at least 10 minutes—this is crucial for juicy slices. For the sauce, use the same skillet to build flavor from the steak drippings. After sautéing garlic, slowly whisk in the cream. Let it reduce slightly before adding Parmesan off the heat to prevent clumping. Toss the pasta vigorously in the sauce, adding pasta water as needed to create a silky emulsion. Finally, slice the rested steak against the grain and arrange on top.
Serving Suggestions
Plate this rich pasta in shallow bowls. A simple side salad with a sharp vinaigrette cuts through the creaminess beautifully. For vegetables, consider roasted asparagus or sautéed spinach. Garlic bread is a classic for soaking up extra sauce. As noted, a bold red wine like Cabernet Sauvignon or Chianti complements the steak perfectly. For a lighter touch, finish with a sprinkle of lemon zest.
How-to Summary
Boil salted pasta water and cook fettuccine al dente, saving pasta water. Season and pan-sear steak until desired doneness, then rest. In the same pan, make a creamy garlic-Parmesan sauce. Toss pasta in sauce, thinning with reserved water if needed. Top pasta with sliced steak and fresh parsley.
Frequently Asked Questions
Can I use a different cut of steak? Yes, flank or skirt steak work well; slice them very thinly against the grain after resting.
How can I make this dish lighter? Substitute half the heavy cream with whole milk or evaporated milk, though the sauce will be less rich.
My sauce is too thick. What should I do? This is common. Simply add the reserved pasta water, one tablespoon at a time, until the sauce coats the pasta smoothly.
Can I prepare any components ahead? You can cook the steak and slice it ahead, storing it separately. Reheat gently in the sauce to avoid overcooking.
The cheese made my sauce grainy. How do I fix this? Graininess occurs if cheese is added to boiling liquid. Always add Parmesan off the direct heat and stir until melted.
Common Mistakes to Avoid
- Not salting the pasta water sufficiently. It should taste like the sea.
- Slicing the steak immediately after cooking, which releases all the juices.
- Adding Parmesan cheese to sauce over high heat, causing it to clump.
- Overcooking the garlic, which makes it bitter. Sauté just until fragrant.
- Draining the pasta without reserving the starchy water, a key tool for saucing.
Conclusion
This Creamy Steak Fettuccine is a restaurant-quality meal achievable in your own kitchen. By mastering a few key techniques—properly searing the steak, building a simple pan sauce, and using pasta water to perfect the consistency—you create a decadent and satisfying dish. It’s a versatile recipe perfect for a special weeknight dinner or an impressive meal for guests. Remember to rest your meat, season confidently, and enjoy the process of bringing these robust flavors together.