Steak Gorgonzola Alfedo

Steak Gorgonzola Alfredo

Serves 4

4 six-eight oz. sirloin or filet mignon steaks

2 T olive oil

1/3 cup sun-dried tomatoes, minced

4 oz gorgonzola cheese, crumbled

12 oz (about ¾ box) fettuccine

1 stick unsalted butter

1 cup heavy cream

1 cup freshly grated parmigiano Reggiano (plus more for garnish)

4 garlic cloves, crushed or minced

Basil leaves (to garnish)

Balsamic glaze (to garnish)

Salt and Pepper to taste

Cook the pasta per package directions in salted water.

Preheat oven to 400F.

While pasta cooks, add the butter to a large skillet over medium heat and melt. Add the garlic and cook out for 1-2 minutes. Add the cream and bring it to a simmer. Add in the parmigiano and half of the gorgonzola. Melt cheese into sauce over low heat and add the cooked pasta to the cheese sauce. You may need to add a splash of pasta water to loosen up the sauce if it is too thick for your liking.

Set pasta aside and keep warm.

Add the olive oil to a skillet over high heat and season the steaks with salt and pepper. Sear on one side until golden brown. Flip and place into the 400F oven until cooked to your liking. Use a digital thermometer to check internal temperature. Pull at 120-125 for medium rare. Rest steak for 5 minutes.

To serve, lay down a bed of pasta and top with sliced steak. Garnish with sun-dried tomatoes, gorgonzola crumbles, basil leaves, balsamic drizzle and additional parm if desired.