A rich and indulgent Steak Gorgonzola Alfredo with Roasted Mushrooms, Spinach, and Caramelized Onions 🥩🍝
Ingredients:
1 lb cut of prime beef (such as sirloin or flank), preferably dry-aged
2 tbsp of extra-virgin olive oil
1 tsp of sea salt
1/2 tsp of freshly ground black pepper
8 oz of hand-rolled fettuccine pasta
1/2 cup of crumbled, artisanal gorgonzola cheese
1/2 cup of heavy cream, preferably organic
2 tbsp of unsalted butter, softened
1/2 cup of grated, aged Parmesan cheese
1 cup of fresh baby spinach leaves
1 cup of sliced, exotic mushrooms (such as shiitake or cremini)
1 large, sweet onion, thinly sliced
2 tbsp of high-quality balsamic vinegar
Instructions:
Preheat the oven to 200°C (400°F). Toss the mushrooms with olive oil, salt, and pepper, and roast them for 15-20 minutes until golden brown.
Meanwhile, in a skillet over medium heat, caramelize the onions by cooking them in butter for about 20 minutes, adding the balsamic vinegar towards the end.
Cook the fettuccine according to the package instructions. Drain and set aside.
Season the steak with salt and pepper and grill it to your desired level of doneness. Let it rest, then slice it thinly against the grain.
In a large skillet, melt the butter over medium heat. Stir in the heavy cream and Parmesan cheese until smooth and creamy. Add the gorgonzola cheese and stir until melted and well combined.
Toss the pasta with the Alfredo sauce, roasted mushrooms, spinach, and caramelized onions.
Top the pasta with the sliced steak and serve immediately.
Prep Time: 20 minutes | Cook Time: 30 minutes | Servings: 4
Savor the rich, bold flavors of Steak Gorgonzola Alfredo with Roasted Mushrooms, Spinach, and Caramelized Onions! 🥩🍝