Description
A luxurious yet approachable pasta dish featuring seared steak in a silky cream sauce combined with cheese and herbs.
Ingredients
Scale
- 8 oz (225 g) pasta (fettuccine or pappardelle), cooked to al dente
- 1 lb (450 g) steak (flank, sirloin, or ribeye), trimmed and at room temperature
- 2 tbsp unsalted butter, divided
- 1 tbsp extra-virgin olive oil
- 1 small shallot, finely minced
- 2 cloves garlic, minced
- 1/2 cup dry white wine or low-sodium beef broth
- 1 cup heavy cream
- 1 cup freshly grated Parmesan
- 1/2 cup shredded fontina or mozzarella
- Pinch red pepper flakes
- Salt and freshly ground black pepper, to taste
- 2 tbsp fresh parsley, finely chopped
- Lemon zest (optional)
- Flaky sea salt, for finishing
Instructions
- Bring a large pot of salted water to a boil and cook the pasta to al dente. Reserve 1 cup pasta water, then drain.
- Pat the steak dry and season generously with salt and pepper. Heat a heavy skillet over medium-high heat with 1 tbsp oil and 1 tbsp butter until shimmering. Sear the steak 3–4 minutes per side for medium-rare.
- Transfer to a cutting board and rest for 5–7 minutes before slicing.
- Reduce heat to medium. Add remaining butter to the pan and sauté shallot until translucent.
- Add garlic and toast briefly until aromatic.
- Deglaze the pan with wine or broth, scraping the fond. Let the liquid reduce by half.
- Stir in the heavy cream and bring to a gentle simmer. Let the sauce thicken slightly.
- Whisk in Parmesan and fontina until melted and smooth. Adjust consistency with pasta water if needed.
- Slice the rested steak thinly against the grain. Add drained pasta to the sauce and toss to coat.
- Finish with chopped parsley and lemon zest, season to taste, and serve immediately.
Notes
Serve in shallow bowls to showcase the glossy sauce. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg