Description
Steak Florentine Alfredo
Treat yourself to this indulgent dish of tender steak, creamy Alfredo pasta, and a side of garlicky spinach. A meal that’s both elegant and comforting!
Ingredients
For the Steak:
1 large steak (ribeye or sirloin), seasoned with salt and pepper
1 tablespoon olive oil
1 tablespoon butter
2 garlic cloves, smashed
For the Alfredo Sauce:
2 tablespoons butter
2 cloves garlic, minced
1 cup heavy cream
½ cup grated Parmesan cheese
Salt and pepper to taste
For the Spinach:
2 cups fresh spinach leaves
1 tablespoon olive oil
1 clove garlic, minced
For the Pasta:
300g fettuccine or tagliatelle
Water and salt for boiling
Instructions
Prepare the Pasta:
Cook fettuccine in salted boiling water until al dente. Drain and set aside.
Sear the Steak:
Heat olive oil in a skillet over medium-high heat. Sear steak for 3-4 minutes on each side. Add butter and smashed garlic to the pan, spooning the butter over the steak. Remove steak, let it rest for 5 minutes, then slice thinly.
Make the Alfredo Sauce:
In a saucepan, melt butter over medium heat. Sauté minced garlic until fragrant. Add heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until smooth. Season with salt and pepper.
Sauté the Spinach:
In a separate pan, heat olive oil and sauté garlic until aromatic. Toss in spinach and cook until wilted. Set aside.
Assemble the Plate:
Toss the cooked pasta in the Alfredo sauce. Plate the pasta, top with sliced steak, and serve with spinach on the side. Garnish with fresh parsley.
Enjoy this luxurious plate of Steak Florentine Alfredo with every creamy, garlicky bite!
Step-by-Step Guide
1. Prep & Pasta: Generously season your steak. Begin boiling a large pot of salted water for the pasta. Cook the fettuccine to al dente, drain, and reserve 1/4 cup of pasta water.
2. Sear to Perfection: Pat the steak dry. In a heavy skillet, heat olive oil over high heat until shimmering. Add the steak and sear undisturbed for 3-4 minutes per side for medium-rare. In the last minute, add butter and smashed garlic, tilting the pan to baste the steak. Transfer steak to a plate to rest.
3. Creamy Alfredo: In a saucepan, melt butter over medium-low heat. Add minced garlic and cook until fragrant (30 seconds). Pour in heavy cream and bring to a very gentle simmer—do not boil. Whisk in Parmesan until fully melted and the sauce coats the back of a spoon. Season.
4. Quick Spinach: In the same pan used for the steak (off heat), add a touch more oil if needed. Use residual heat to sauté the minced garlic, then add spinach, tossing until just wilted.
5. Final Assembly: Toss the hot pasta with the Alfredo sauce, adding a splash of reserved pasta water if needed to loosen. Slice the rested steak against the grain. Plate pasta, top with sliced steak and a side of garlic spinach.
Serving Suggestions
Serve this rich dish immediately on warmed plates. A crisp, acidic side cuts through the creaminess perfectly. Consider a simple arugula salad with lemon vinaigrette or roasted asparagus. For wine, a bold Chianti Classico or a buttery Chardonnay pairs wonderfully. Garnish with extra Parmesan, red pepper flakes, and fresh parsley.
How-to Summary
Cook pasta al dente. Sear a seasoned steak in oil, finishing with butter and garlic basting. Rest steak. Make Alfredo sauce by simmering cream with garlic and Parmesan. Wilt spinach in the steak pan. Toss pasta with sauce, slice steak, and assemble.
Frequently Asked Questions
Can I use a different cut of steak? Yes. Ribeye offers great marbling, but filet mignon provides tenderness, or strip steak offers a balanced option. Adjust cooking time for thickness.
How can I prevent my Alfredo sauce from breaking? Keep the heat low after adding cream—never let it boil vigorously. Use freshly grated Parmesan, as pre-shredded cheese contains anti-caking agents that can cause graininess.
What if I don’t have heavy cream? A combination of half-and-half and cream cheese can work in a pinch, but the sauce will be less rich and stable.
Can I make any components ahead? You can prep ingredients (mince garlic, grate cheese) and cook the spinach ahead. However, the steak, sauce, and pasta are best made fresh for optimal texture.
How do I reheat leftovers without drying out the steak? Reheat steak slices separately in a covered skillet with a splash of water or broth on low heat. Reheat pasta and sauce gently in a saucepan with a little added cream or milk.
Common Mistakes to Avoid
- Overcooking the Steak: Use a meat thermometer for accuracy (130-135°F for medium-rare). Remember it cooks while resting.
- Boiling the Alfredo Sauce: High heat will cause the cream to separate and the cheese to become oily. Maintain a gentle simmer.
- Slicing the Steak Immediately: Resting for 5-10 minutes allows juices to redistribute, preventing a dry steak.
- Using Cold Ingredients: Let heavy cream and cheese come closer to room temperature to help them incorporate smoothly into the sauce.
- Overcrowding the Pan: When searing, ensure the steak has space. Overcrowding steams the meat instead of creating a proper crust.
Conclusion
Steak Florentine Alfredo is a restaurant-worthy dish that is entirely achievable at home. By mastering a few key techniques—the perfect sear, a stable Alfredo, and proper timing—you create a harmonious meal of tender beef, luxuriously creamy pasta, and vibrant greens. It’s the ultimate indulgence for a special dinner, proving that with careful preparation, elegance and comfort can be served on the same plate.