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Steak with Creamy Herb Sauce on Fettuccine
Ingredients:
For the Steak:
2 ribeye or sirloin steaks (about 1-inch thick)
Salt and black pepper, to taste
2 tablespoons olive oil
For the Creamy Herb Sauce:
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1 cup heavy cream
2 tablespoons unsalted butter
2 garlic cloves, minced
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
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1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
Salt and black pepper, to taste
For the Pasta:
8 ounces fettuccine
Salt, for the pasta water
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Instructions:
Cook the Pasta:
Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain, reserving a cup of pasta water, and set aside.
Prepare the Steak:
Season the steaks generously with salt and pepper.
Heat the olive oil in a skillet over medium-high heat. When the oil is hot, add the steaks.
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Cook for about 4-5 minutes on each side for medium-rare, or until they reach your desired level of doneness.
Remove the steaks from the skillet and let them rest for a few minutes before slicing.
Make the Creamy Herb Sauce:
In the same skillet, reduce the heat to medium and add the butter and garlic. Sauté for 1-2 minutes until the garlic is fragrant.
Pour in the heavy cream and bring to a simmer. Add the Parmesan cheese and stir until melted and the sauce is smooth.
Mix in the parsley and thyme. Season with salt and pepper to taste. If the sauce is too thick, thin it with a bit of the reserved pasta water.
Assemble the Dish:
Toss the cooked fettuccine in the creamy herb sauce until well coated.
Plate the pasta and place the sliced steak on top.
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Drizzle more sauce over the steak if desired and serve immediately.
This dish is perfect for a romantic dinner or a special occasion meal, combining the richness of steak with the creamy, herby pasta. Enjoy creating this delightful dish that’s sure to impress!