Steakhouse Fettuccine Alfredo
15 min
Prep Time
20 min
Cook Time
35 min
Total Time
6
Servings
Ingredients
- 1½ lb NY strip steak, cut into cubes
- 3 tablespoons steak seasoning
- 1 teaspoon Worcestershire sauce
- 2 tablespoons olive oil, divided
- 3 tablespoons salted butter
- 1 medium shallot, minced
- 1 tablespoon minced garlic
- 4 tablespoons all-purpose flour
- ½ cup beef broth
- 3½ cups heavy cream
- 2 teaspoons kosher salt, to taste
- ½ cup grated Parmesan
- ½ cup grated aged Asiago
- 1 lb dry fettuccine
- ½ lb broccoli florets
- 2 large red bell peppers, diced
Instructions
- Heat the oven to warm, about 175°F. Toss the steak with the steak seasoning, Worcestershire, and 1 tablespoon oil. Marinate at room temperature 10–15 minutes.
- Heat the remaining oil in a large sauté pan over medium-high. Sear the steak in batches, 3 minutes without moving, then 2 minutes on the other side (medium-rare). Transfer to an oven-safe dish and keep warm in the oven. Turn the oven off so it does not keep cooking.
- Drop the heat to medium. Melt the butter. Cook the shallot and garlic 2 minutes. Sprinkle on the flour and cook, stirring, until it looks like a paste. Whisk in the beef broth until smooth.
- Whisk in the cream a cup at a time. Add the salt. Simmer, stirring now and then, while the pasta cooks.
- Boil the fettuccine in salted water. About 3 minutes before it is al dente, add the broccoli. Drain. Return pasta and broccoli to the pot and stir in the raw diced peppers so the heat steams them.
- Stir the Parmesan and Asiago into the sauce until melted. Taste and add salt if needed. Pour the sauce over the pasta and toss.
- Plate the pasta and top with the steak tips.