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
⏱55 min
👥4
🔥900 cal
Medium
🍽️Italian
A refined version of the classic, featuring a more complex sauce and higher-quality steak. This version incorporates white wine and shallots for added depth of flavor.
A refined version of the classic, featuring a more complex sauce and higher-quality steak. This version incorporates white wine and shallots for added depth of flavor.
Cook Fettuccine Pasta according to package directions. Reserve 1/2 cup of pasta water before draining.
In a large skillet, heat Olive Oil over medium-high heat. Add Steak strips, Rosemary, and Black Pepper. Cook for 5-7 minutes, or until steak is cooked to desired doneness. Remove steak from skillet and set aside.
In the same skillet, melt Butter over medium heat. Add Shallot and Garlic and cook for 2-3 minutes until softened and fragrant.
Deglaze the pan with White Wine, scraping up any browned bits from the bottom. Let the wine reduce by half.
Pour in Heavy Cream and bring to a simmer. Reduce heat to low and stir in Gorgonzola Dolce and Parmesan Cheese until melted and smooth.
Season Sauce with Nutmeg and Salt 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 cooked Steak back to the skillet and toss to combine. Serve immediately.
Ingredients
4
1.5 lbs680 gNew York Strip Steak-cut into strips
1 tbsp15 mLOlive Oil
1 tsp5 mLRosemary-freshly chopped
1/2 tsp2.5 mLBlack Pepper-freshly ground
3/4 cup180 mLHeavy Cream
3 tbsp45 mLButter
1/2 cup100 gGorgonzola Dolce-crumbled
1/3 cup65 gParmesan Cheese-grated
1 shallot30 gShallot-minced
2 cloves6 gGarlic-minced
1/4 cup60 mLDry White Wine
1/4 tsp1.25 mLNutmeg-freshly grated
Saltto taste
1 lb450 gFettuccine Pasta
Equipment
Large Skillet
Large Pot
Colander
Instructions
Cook Fettuccine Pasta according to package directions. Reserve 1/2 cup of pasta water before draining.
In a large skillet, heat Olive Oil over medium-high heat. Add Steak strips, Rosemary, and Black Pepper. Cook for 5-7 minutes, or until steak is cooked to desired doneness. Remove steak from skillet and set aside.
In the same skillet, melt Butter over medium heat. Add Shallot and Garlic and cook for 2-3 minutes until softened and fragrant.
Deglaze the pan with White Wine, scraping up any browned bits from the bottom. Let the wine reduce by half.
Pour in Heavy Cream and bring to a simmer. Reduce heat to low and stir in Gorgonzola Dolce and Parmesan Cheese until melted and smooth.
Season Sauce with Nutmeg and Salt 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 cooked Steak back to the skillet and toss to combine. Serve immediately.
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