30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Copycat Olive Garden Steak Gorgonzola Alfredo
Copycat Olive Garden Steak Gorgonzola Alfredo
Copycat Olive Garden Steak Gorgonzola Alfredo
⏱1h 15m
👥4
🔥1100 cal
Hard
🍽️Italian
A luxurious take on the classic, featuring dry-aged steak, a house-made Alfredo sauce with high-quality ingredients, and a finishing touch of balsamic glaze.
A luxurious take on the classic, featuring dry-aged steak, a house-made Alfredo sauce with high-quality ingredients, and a finishing touch of balsamic glaze.
Cook Fresh Fettuccine Pasta according to package directions. Reserve 1/2 cup of pasta water before draining.
In a cast-iron skillet, heat Duck Fat over high heat. Add Steak strips, Thyme sprig, Fleur de Sel, and Black Pepper. Sear steak for 2-3 minutes per side, until deeply browned and cooked to desired doneness. Remove steak from skillet and let rest.
Remove Thyme sprig from skillet. In the same skillet, melt Butter over medium heat. Add Shallot and Garlic and cook for 2-3 minutes until translucent.
Deglaze the pan with Dry Sherry, scraping up any browned bits from the bottom. Let the sherry reduce by half.
Pour in Heavy Cream and bring to a simmer. Reduce heat to low and stir in Gorgonzola Piccante and Parmigiano-Reggiano until melted and smooth.
Season Sauce with White Pepper to taste.
Add cooked Fettuccine Pasta to the Sauce and toss to coat. If sauce is too thick, add reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.
Add seared Steak back to the skillet and toss to combine.
Serve immediately, drizzled with Balsamic Glaze.
Ingredients
4
1.5 lbs680 gDry-Aged Ribeye Steak-cut into strips
2 tbsp30 mLDuck Fat
1 sprig5 gThyme-fresh
1/2 tsp2.5 mLFleur de Sel
1/4 tsp1.25 mLBlack Pepper-freshly cracked
1 cup240 mLHeavy Cream
4 tbsp60 mLEuropean-Style Butter-unsalted
1/2 cup100 gGorgonzola Piccante-crumbled
1/3 cup65 gParmigiano-Reggiano-finely grated
1 shallot30 gShallot-brunoise
2 cloves6 gGarlic-minced
1/4 cup60 mLDry Sherry
1/4 tsp1.25 mLWhite Pepper
1 lb450 gFresh Fettuccine Pasta
2 tbsp30 mLBalsamic Glaze
Equipment
Cast-Iron Skillet
Large Pot
Colander
Instructions
Cook Fresh Fettuccine Pasta according to package directions. Reserve 1/2 cup of pasta water before draining.
In a cast-iron skillet, heat Duck Fat over high heat. Add Steak strips, Thyme sprig, Fleur de Sel, and Black Pepper. Sear steak for 2-3 minutes per side, until deeply browned and cooked to desired doneness. Remove steak from skillet and let rest.
Remove Thyme sprig from skillet. In the same skillet, melt Butter over medium heat. Add Shallot and Garlic and cook for 2-3 minutes until translucent.
Deglaze the pan with Dry Sherry, scraping up any browned bits from the bottom. Let the sherry reduce by half.
Pour in Heavy Cream and bring to a simmer. Reduce heat to low and stir in Gorgonzola Piccante and Parmigiano-Reggiano until melted and smooth.
Season Sauce with White Pepper to taste.
Add cooked Fettuccine Pasta to the Sauce and toss to coat. If sauce is too thick, add reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.
Add seared Steak back to the skillet and toss to combine.
Comments