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
Remove steak from the fridge to warm up to room temperature.
Meanwhile, add 1 tablespoon olive oil to a deep frying pan and place over medium heat.
Add shallots, mushrooms, and garlic and saute for 5-6 minutes until softened.
Add white wine and let sauce simmer for 3-4 minutes.
Reduce heat to medium-low and pour in the heavy cream, lemon juice, and grated Parmesan.
Stir and season sauce to taste with salt and pepper. Keep warm over low heat.
Place a cast iron pan over medium-high heat.
Pat steak dry, rub with the remaining 1 ½ teaspoons olive oil, and season well with salt and pepper.
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.
Bring a large pot of salted water to boil. Cook fettuccine until al dente, according to package instructions.
Reserve 1 cup pasta cooking water before draining the fettuccine.
Stir fettuccine into the pan of cream sauce, adding pasta water as needed to loosen the sauce and coat the pasta.
Use a sharp knife to thinly slice the steak.
Top pasta with sliced steak and shaved Parmesan, and serve immediately.