Olive Garden Steak Gorgonzola with Creamy Alfredo Sauce

• 份量: 4 servings
• 准备时间: 25 minutes
• 总时间: 50 minutes

配料

1 10 oz. filet mignon steak

1 tbsp. olive oil

salt and pepper (to taste)

4 sun-dried tomatoes (in oil, roughly chopped)

2 oz. gorgonzola cheese (crumbled)

8 oz. fettuccine or linguine noodles (cooked according to packaging instructions)

1 stick butter

1 cup heavy cream

1 cup freshly shredded parmesan cheese

1/2 tsp. garlic powder

2 cups fresh spinach

1/2 cup balsamic vinegar

1 tbsp. brown sugar

步骤

Steak

Begin by cutting your filet mignon into smaller pieces (each piece will equal about 3-4 bites, for reference).

Take each piece and gently flatten with the palm of your hand.

Season with salt and pepper, and a little olive oil.

Place into a hot skillet, and sear each side. Cook until they reach your desired doneness. I like medium rare.

Once they are done cooking, put on a plate and set to the side.

Balsamic Reduction

Add balsamic vinegar and brown sugar to a small sauce pan. Cook on medium high heat until sugar melts.

Cook for 4-5 minutes until sauce begins to thicken.

Turn heat off, and set to the side. Sauce will continue to thicken as it cools.

Alfredo Sauce

In a separate pot, cook pasta according to packaging instructions.

In a deep skillet, begin to make your sauce. Melt butter and add heavy cream, whisking them together.

Add freshly grated Parmesan cheese and stir to combine. Add garlic powder.

Cook down for a few minutes, until the sauce begins to thicken.

Add cooked pasta to the sauce skillet and stir to coat.

Once the sauce has reached your desired consistency, turn down heat and add fresh spinach.

Place a portion of pasta down, and top with steak, a drizzle of the balsamic, crumbled gorgonzola, and chopped sun dried tomatoes.

营养

• 卡路里: 857 kcal
• 总脂肪: 60 g
• 饱和脂肪: 35 g
• 不饱和脂肪: 20 g
• 反式脂肪: 1 g
• 胆固醇: 161 mg
• 钠: 825 mg
• 总碳水化合物: 59 g
• 膳食纤维: 2 g
• 总糖: 13 g
• 蛋白质: 21 g