Sizzling Steak Gorgonzola Alfredo Delight
Ingredients:
4 beef tenderloin steaks
1 cup heavy cream
1 cup Gorgonzola cheese, crumbled
2 tablespoons butter
1 tablespoon olive oil
1 clove garlic, minced
1 cup baby spinach, chopped
1/2 cup sun-dried tomatoes, julienned
1/4 cup Parmesan cheese, grated
12 oz fettuccine pasta
Salt and pepper to taste
Directions:
Preheat grill to medium-high heat. Season steaks with salt and pepper.
Grill the steaks for 4-5 minutes per side for medium-rare, or until desired doneness. Remove from grill and let rest.
In a large skillet, heat olive oil and butter over medium heat. Add garlic and sauté until fragrant.
Add the heavy cream to the skillet and bring to a simmer. Reduce heat and stir in Gorgonzola cheese until melted and smooth.
Meanwhile, cook the fettuccine pasta according to package directions. Drain and set aside.
Add the spinach and sun-dried tomatoes to the sauce, stirring until spinach is wilted.
Add the cooked pasta to the skillet and toss to coat with the sauce.
Slice the grilled steaks and arrange on top of the pasta. Sprinkle with grated Parmesan cheese before serving.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 680 kcal | Servings: 4 servings
