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In my kitchen I often whip up this Gorgonzola Alfredo Steak that always wows everyone. I love how the tender steak pairs with creamy parmesan sauce and those bold gorgonzola notes. When I finish it off with fresh herbs and a drizzle of balsamic, my guests' eyes light up right away. It's my go-to choice when I want to turn an ordinary dinner into something special.
Delightful flavor harmony
This dish gets me every time. I'm crazy about how the juicy steak works with my al dente fettuccine covered in parmesan Alfredo sauce. The gorgonzola adds that extra something - a slightly sharp kick that lifts everything up. I always tuck in some spinach and fresh basil for brightness. It's my trick for date nights or when I want to spoil my friends.
My favorite ingredients
- Steak: 450 g of ribeye or sirloin, cut into pieces for even cooking.
- Pasta: 340 g of fettuccine or any long pasta you like.
- Cheeses: 240 g of grated Parmesan and 120 g of crumbled Gorgonzola for a rich, smooth sauce.
- Cream: 240 ml of heavy cream for a velvety base.
- Flavors: Garlic, spinach, fresh basil and red pepper flakes if you want some heat.
- Balsamic glaze: My special touch for a sweet-tangy finish.
My step-by-step approach
- Pasta comes first
- I start with a big pot of well-salted water for my fettuccine. I cook them al dente and always save some pasta water for my sauce.
- Perfectly cooked steak
- I season my meat chunks generously with salt and pepper. In my hot pan with a splash of olive oil, I sear them 2-3 minutes per side until they're golden brown.
- My signature sauce
- Using the same pan, I cook garlic in an oil-butter mix. I pour in my broth then my cream and cheeses. I whisk everything until smooth before adding my spinach and basil.
- Bringing it all together
- I gently toss my pasta in the sauce, arrange my steak pieces and finish with a drizzle of balsamic and some fresh parsley.
My homemade twists
For my vegetarian friends, I swap steak for sautéed mushrooms or marinated tofu. Sometimes I change up the cheese, using blue cheese or roquefort which gives the dish a whole new character. On days when I want something lighter, I use low-fat cream and cut back on cheese without losing any flavor.
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My tips for success
My kitchen thermometer is my best friend for getting steak just right. I always aim for 54-57°C for perfect medium-rare doneness. For the sauce, I carefully save pasta water to add bit by bit until I get the texture just right. And I never overcrowd my pan when cooking meat - that's the key to getting that beautiful caramelization.
Frequently Asked Questions
- → What steak works best?
- Sirloin or ribeye are great choices. Pick a tender cut that cooks quickly to keep it juicy.
- → Can I swap the gorgonzola?
- Sure, try roquefort or blue cheese instead. You just need a bold, tangy cheese to enhance the flavor.
- → How do I make the sauce creamy?
- Slowly stir in the cheeses and use some pasta water to adjust the thickness as you go.
- → Can I make the sauce early?
- It’s better to cook the sauce fresh. Reheating it can change the texture and make it less creamy.
- → What veggies can I add?
- Sautéed mushrooms or cherry tomatoes are good options. Avoid watery veggies that could thin the sauce.