Description
This Copycat Steak Gorgonzola Alfredo recipe combines tender marinated steak medallions with a rich and creamy Gorgonzola Alfredo sauce tossed with fettuccine pasta. Enhanced with spinach, sun-dried tomatoes, and a drizzle of balsamic glaze, it offers a perfect balance of savory steak, tangy cheese, and luxurious creaminess for an indulgent yet approachable dinner.
Ingredients
Steak Marinade
- 1 pound steak medallions (eye of round recommended)
- 1 Tablespoon balsamic vinegar
- Salt, to taste
- Pepper, to taste
Pasta
- 1 pound fettuccine
Sauce
- 1/4 pound unsalted butter (1 stick)
- 2 cups heavy cream
- 2 cups fresh spinach
- 1/4 teaspoon nutmeg
- 1 cup Parmesan cheese, grated
- Salt, to taste
- Pepper, to taste
- 4 ounces gorgonzola crumbles (for sauce)
Garnishes
- 4 Tablespoons balsamic glaze
- 1/4 cup sun-dried tomatoes
- 2 ounces gorgonzola crumbles (for garnish)
Instructions
- Marinate the Steak: Season both sides of the steak medallions with salt and pepper. Place them in a ziplock bag and add 1 tablespoon balsamic vinegar. Seal the bag and let the steak marinate for at least 30 minutes or up to 4 hours to enhance flavor and tenderness.
- Cook the Steak: Heat a large nonstick skillet over medium heat until hot. Add the steak medallions and cook to your desired doneness, depending on thickness, stopping just shy of fully cooked— the steak will continue to cook while resting. Transfer the steak to a plate and cover loosely with aluminum foil to keep warm.
- Prepare the Pasta: Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions until just shy of al dente, as it will finish cooking in the sauce. Drain the pasta, reserving 1 cup of the pasta water, and set aside if pasta cooks early.
- Start the Alfredo Sauce: In a large saucepan or wide skillet with tall edges, combine butter and heavy cream over medium heat. Stir occasionally until the butter fully melts into the cream for a smooth base.
- Add Spinach and Nutmeg: Reduce heat to medium-low. Stir in the nutmeg and fresh spinach. Cook until the spinach is wilted, about 5 minutes, infusing the sauce with subtle warmth and earthiness.
- Incorporate Parmesan Cheese: Add grated Parmesan cheese to the mixture. Season carefully with salt and pepper to taste, remembering Parmesan adds saltiness, so adjust accordingly.
- Toss Pasta in Sauce: Add the cooked fettuccine to the sauce. Toss to coat the pasta well and cook together for 2 to 3 minutes to meld the flavors. If the sauce is too thick, add reserved pasta water a little at a time to loosen; if too thin, simmer a bit longer.
- Add Gorgonzola Crumbles: Remove the pan from heat and gently fold in 4 ounces of gorgonzola crumbles into the pasta, retaining some chunks for texture rather than fully melting.
- Serve and Garnish: Plate the pasta in bowls or on plates. Arrange the rested steak medallions on top. Garnish each serving with balsamic glaze drizzled over steak, sun-dried tomatoes, and an additional 2 ounces of gorgonzola crumbles for extra boldness and color.
Notes
- Marinate the steak longer for more intense flavor but avoid over 4 hours to prevent meat texture changes.
- Cook steak to slightly less than desired doneness as it will continue to cook while resting to retain juiciness.
- Reserve pasta water as it helps adjust sauce consistency to your preference.
- Adding gorgonzola at the end keeps tasty cheese chunks in the pasta rather than fully melting.
- Use fresh spinach for best flavor; substitute with kale or arugula if preferred, but cooking times may vary.
- Balsamic glaze adds a sweet tangy finish — use quality glaze or reduce balsamic vinegar down for homemade version.
