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Drain and set aside. Preheat a cast iron skillet or other heavy-bottomed skillet over medium high heat. Add butter. Generously season steaks with salt and pepper. Add to the hot skillet and cook until caramelized and golden brown, 2-4 minutes. Flip and cook the other side. Cook steak to your desired doneness.
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To make the alfredo sauce, add butter to a small saucepan. Melt the butter, then add heavy cream, garlic, and shredded parmesan. Stir as it goes to melt the cheese and create a creamy smooth sauce. Add parsley, salt, and pepper. Remove from heat and pour over the previous saucepan, where you set aside the cooked fettuccine.
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Melt the butter and add the flour. Cook for 2 minutes. Add the sauce mixture in small splashes, stirring continuously. Bring to a boil, reduce to a simmer. Cook pasta to al dente. Sprinkle Parmesan cheese into the sauce over low heat. Add the cooked pasta and toss to combine. Add the spinach and mushrooms. Top with sliced steak.
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Heat the oil and butter in a large heavy bottomed pan on medium high heat. Lightly salt steak and place it in the pan. Sear for 2minutes, flip, sear for another 2 minutes, flip, sear 1 more minute then remove from the heat and rest. Deglaze the pan with the wine, 1 minute. Add the chicken stock, cream, and peppercorns and cook for 1 minute.
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Transfer to a plate, loosely cover with foil, and rest for 10 minutes, then thinly slice the steak. In a Dutch oven, melt butter over medium heat. Add garlic, cook until softened and fragrant about 1-2 minutes. Whisk in flour, cook 1 minute more, then slowly add milk, whisking to break up lumps, simmer until thickened about 3-5 minutes.
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Instructions. In a big pot of salted boiling-water, cook the pasta according to package instructions until al-dente. Drain & put aside. Coat both sides of steak with oil & season liberally with pepper and salt. In a large-skillet over medium-high heat, cook steak till your preferred doneness for 4minutes each side for medium-rare.
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Transfer to a plate to let rest for 10 minutes. Thinly slice steak. Step 3 In skillet, melt butter over medium heat. Add garlic and cook until softened and fragrant, 1 to 2 minutes. Whisk in flour.
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Discard any remaining marinade. Sear both sides of the steaks for about 4 minutes or until the internal temperature reaches 135-140°F for medium rare. Remove the steak to a cutting board to rest. Make the cream sauce: Melt butter in a deep skillet, like a cast iron skillet, or dutch oven over medium heat.
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Make Cream Sauce. Melt butter in a large fry pan over medium heat. Add minced garlic and cook until fragrant, 1-2 minutes. 2 tbs butter, 3 garlic cloves. Whisk in cornstarch (or flour if using) until fully dissolved. Stir in broth and milk, stirring frequently. Allow the sauce to thicken and start to boil.
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How to Make Steak Alfredo. In a pot over medium heat, add the butter to melt. In a separate large pot, cook the fettuccine according to package instructions, just slightly under for al dente. Once the butter has melted, add in the minced garlic and stir frequently for 2-3 minutes, until fragrant.
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Sear the steak for 5 minutes on the first side, turn, and sear for 5 minutes more. Remove from the skillet and set aside. Add the remaining tablespoon of oil to the pan, followed by the onion, and sauté until softened, about 4 minutes. Stir in garlic and sundried tomatoes, and sauté for about 1 minute more.
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Heat 2 cups refrigerated Alfredo sauce in a saucepan over medium heat. Add spinach and 2 tablespoons Gorgonzola cheese. Remove steak from marinade and cook on the preheated grill to desired doneness, 5 to 10 minutes. Pour hot Alfredo sauce into a large serving bowl. Add cooked pasta and mix to combine. Sprinkle remaining Gorgonzola cheese on top.
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Explore a world of flavor with easy-to-make pasta dishes. From Tuna and Tomato Pasta to Alfredo Steak Pasta, you'll love these pasta recipes. The post Gourmet Made Simple: 21 Easy Pasta Recipes.
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Place a non-stick pan on the stovetop at medium-low heat. Add olive oil and allow it to heat. Add garlic and sauté for 1-2 minutes or until soft and fragrant. Remove the pan from the heat. Mix reserved pasta water, cooked minced garlic, olive oil, ricotta cheese, lemon juice, and ground pepper in a mixing bowl.
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In a large skillet, saute the steak, green pepper and onion in butter until the meat is no longer pink. Stir in tomato sauce, mushrooms, salt, basil and pepper. Bring to a boil. Reduce heat, cover and simmer for 20-25 minutes or until meat is tender. Cook fettuccine according to package directions, drain.
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When the butter bubbles, add the garlic, cooking until fragrant and lightly colored, about 1-2 minutes. Lower the heat to low, and pour in the cream and milk. Add the grated parmesan cheese, and stir until smooth and creamy, about 4-5 minutes. Give the sauce a taste, and add extra salt and pepper, if necessary.
