Copycat Steak Gorgonzola Alfredo
Indulge in this creamy, dreamy Copycat Steak Gorgonzola Alfredo, featuring perfectly seared steak medallions atop fettuccine, enriched with a luxurious Alfredo sauce and a bold Gorgonzola kick.
Ingredients
For the Steak
- 1 pound steak medallions (eye of round recommended) Tender and juicy, ideal for searing.
- 1 tablespoon balsamic vinegar A burst of tangy flavor to enhance the steak.
- to taste salt and pepper Essential seasonings that elevate the dish.
For the Alfredo Sauce
- 1 pound fettuccine The perfect pasta for carrying the creamy Alfredo sauce.
- 1/4 pound unsalted butter Adds richness to the sauce.
- 2 cups heavy cream The foundation of a silky, luxurious Alfredo.
- 2 cups spinach Freshness and color that balance the richness.
- 1/4 teaspoon nutmeg A hint of warmth that deepens the flavor.
- 1 cup Parmesan cheese, grated The core element of traditional Alfredo sauce.
- 4 ounces Gorgonzola crumbles Adds a bold, tangy kick to the dish.
- 4 tablespoons balsamic glaze For drizzling and a beautiful presentation.
- 1/4 cup sun-dried tomatoes, chopped A sweet and tangy accent.
- 2 ounces Gorgonzola crumbles For additional topping to enhance flavor.
Instructions
Steak Preparation
- Season the steak medallions generously with salt and pepper.
- Place the seasoned meat in a Ziploc bag or shallow dish, pouring in the balsamic vinegar to marinate for 30 minutes to 4 hours.
- Heat a large nonstick skillet over medium heat and add the marinated steak, cooking for 3-5 minutes per side for medium-rare.
- Transfer the cooked steak to a plate and cover with foil to rest.
Alfredo Preparation
- Boil water and cook fettuccine according to package directions until just shy of al dente.
- Drain the fettuccine, reserving about 1 cup of pasta water.
- In a large saucepan, melt the butter over medium heat and stir in the heavy cream, allowing it to gently thicken.
- Add nutmeg and spinach, cooking until the spinach wilts (about 5 minutes).
- Stir in the grated Parmesan cheese, seasoning with salt and pepper to taste.
- Add the drained pasta to the creamy sauce, tossing it thoroughly for 2-3 minutes.
- If the sauce is too thick, adjust with reserved pasta water.
Assembly
- Gently fold in the Gorgonzola crumbles into the Alfredo sauce.
- Plate the creamy pasta, topping each serving with slices of steak medallions.
- Drizzle balsamic glaze over the top and finish with chopped sun-dried tomatoes and additional Gorgonzola crumbles.
Notes
For a gourmet touch, add sautéed mushrooms or grilled asparagus. Adding a pinch of red pepper flakes can elevate the dish. Allowing the heavy cream to slightly simmer before adding cheese helps create a velvety sauce. Marinating the steak longer enhances its tenderness and flavor.