Creamy Garlicky Steak Fettuccine Recipe
Prep Time:
10 minutes
Cook Time:
35 minutes
Servings:
2 servings
Ingredients
  • ¾ pound (12 ounces) ribeye steak
  • 1 tablespoon + 1 ½ teaspoons olive oil, divided
  • 2 shallots, finely diced
  • 7 ounces mushrooms, sliced
  • 2 cloves garlic, finely chopped
  • ½ cup white wine
  • ½ cup heavy cream
  • 1 teaspoon freshly squeezed lemon juice
  • 2 tablespoons grated Parmesan cheese
  • Salt and black pepper, to taste
  • 4 ounces fettuccine
  • 2 tablespoons shaved Parmesan, for serving
Directions
  1. Remove steak from the fridge to warm up to room temperature.
  2. Meanwhile, add 1 tablespoon olive oil to a deep frying pan and place over medium heat.
  3. Add shallots, mushrooms, and garlic and saute for 5-6 minutes until softened.
  4. Add white wine and let sauce simmer for 3-4 minutes.
  5. Reduce heat to medium-low and pour in the heavy cream, lemon juice, and grated Parmesan.
  6. Stir and season sauce to taste with salt and pepper. Keep warm over low heat.
  7. Place a cast iron pan over medium-high heat.
  8. Pat steak dry, rub with the remaining 1 ½ teaspoons olive oil, and season well with salt and pepper.
  9. Cook steak for 2 minutes on each side, until a brown crust has formed and the steak is medium-rare. Remove from the pan and set aside to rest.
  10. Bring a large pot of salted water to boil. Cook fettuccine until al dente, according to package instructions.
  11. Reserve 1 cup pasta cooking water before draining the fettuccine.
  12. Stir fettuccine into the pan of cream sauce, adding pasta water as needed to loosen the sauce and coat the pasta.
  13. Use a sharp knife to thinly slice the steak.
  14. Top pasta with sliced steak and shaved Parmesan, and serve immediately.