Ingredients
- Fettuccine pasta: 1 pound
- Sirloin steak: 1 pound
- Heavy cream: 1 1/2 cups
- Parmesan cheese: 1 cup, freshly grated
- Butter: 1/2 cup (1 stick)
- Garlic: 2 cloves, minced
- Olive oil: 2 tablespoons
- Salt and black pepper: To taste
Instructions
- Step 1: Cook the fettuccine pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
- Step 2: While the pasta is cooking, prepare the steak. Lightly brush the steak with olive oil and season generously with salt and pepper. Cook the steak in a skillet over medium-high heat to your desired level of doneness (approximately 3-4 minutes per side for medium-rare). Remove the steak from the skillet and let it rest for at least 5 minutes before slicing thinly against the grain.
- Step 3: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant. Be careful not to burn the garlic.
- Step 4: Pour in the heavy cream and bring to a simmer. Reduce the heat to low and gradually stir in the grated Parmesan cheese until the sauce is smooth and creamy. If the sauce is too thick, add a little of the reserved pasta water to reach your desired consistency. Season with salt and pepper to taste.
- Step 5: Add the cooked fettuccine to the Alfredo sauce and toss to coat. Add the sliced steak on top of the pasta. Serve immediately, garnished with extra Parmesan cheese and black pepper, if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Gently reheat leftovers in a skillet over low heat with a splash of milk or cream to prevent the sauce from separating.
- For a complete meal, serve with a simple side salad and some crusty bread to soak up the delicious Alfredo sauce.
- Don't overcook the steak; it will continue to cook slightly when added to the warm Alfredo sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American