Entrecote Pasta Alfredo
Entrecote Pasta Alfredo
Ingredients
For the Entrecote
- 2 1/4 pounds entrecote steak, about 1-inch thick
- 1 1/2 tablespoons olive oil
- 1 1/2 teaspoons salt, or to taste
- 3/4 teaspoon black pepper, freshly ground, or to taste
For the Pasta
- 18 ounces fettuccine
- 1 1/2 tablespoons salt, for pasta water
For the Alfredo Sauce
- 3/4 cup unsalted butter
- 3 cups heavy cream
- 2 1/4 cups Parmesan cheese, freshly grated, plus more for serving
- 3 cloves garlic, minced
- 3/4 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 3/8 cup fresh parsley, chopped, for garnish
Instructions
- 1
Pat the entrecote steak dry with paper towels. Season generously on both sides with 1 1/2 teaspoons of salt and 3/4 teaspoon of black pepper.
⏱️ 3 min
- 2
Heat 1 1/2 tablespoons of olive oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat until shimmering.
⏱️ 2 min
- 3
Carefully place the seasoned entrecote steak in the hot skillet. Sear for 3-5 minutes per side for medium-rare, or adjust cooking time to your desired doneness. For a 1-inch thick steak, this usually means about 4 minutes per side. Use a meat thermometer to check for desired internal temperature (e.g., 130-135°F for medium-rare). You may need to cook the steaks in batches if your pan is not large enough to avoid overcrowding.
⏱️ 12 min
- 4
Remove the steak from the skillet and transfer it to a cutting board. Tent loosely with foil and let it rest for at least 10 minutes. This is crucial for juicy steak.
⏱️ 10 min
- 5
While the steak is resting, bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente. Reserve 1 1/2 cups of pasta water before draining.
⏱️ 10 min
- 6
In a separate large skillet or saucepan, melt 3/4 cup of unsalted butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
⏱️ 2 min
- 7
Pour in the 3 cups of heavy cream and bring to a gentle simmer, stirring occasionally. Reduce the heat to low.
⏱️ 3 min
- 8
Gradually whisk in 2 1/4 cups of freshly grated Parmesan cheese until the sauce is smooth and creamy. Season with 3/4 teaspoon of salt and 1/2 teaspoon of black pepper. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 5 min
- 9
Add the drained fettuccine directly to the Alfredo sauce. Toss gently to coat the pasta evenly.
⏱️ 2 min
- 10
Slice the rested entrecote steak against the grain into thin strips.
⏱️ 3 min
- 11
Divide the Alfredo pasta among serving plates. Arrange the sliced entrecote over the pasta. Garnish with fresh chopped parsley and a sprinkle of extra Parmesan cheese, if desired. Serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Entrecote Pasta Alfredo
For the Entrecote
- 2 1/4 pounds entrecote steak, about 1-inch thick
- 1 1/2 tablespoons olive oil
- 1 1/2 teaspoons salt, or to taste
- 3/4 teaspoon black pepper, freshly ground, or to taste
For the Pasta
- 18 ounces fettuccine
- 1 1/2 tablespoons salt, for pasta water
For the Alfredo Sauce
- 3/4 cup unsalted butter
- 3 cups heavy cream
- 2 1/4 cups Parmesan cheese, freshly grated, plus more for serving
- 3 cloves garlic, minced
- 3/4 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 3/8 cup fresh parsley, chopped, for garnish
Instructions
- 1
Pat the entrecote steak dry with paper towels. Season generously on both sides with 1 1/2 teaspoons of salt and 3/4 teaspoon of black pepper.
⏱️ 3 min - 2
Heat 1 1/2 tablespoons of olive oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat until shimmering.
⏱️ 2 min - 3
Carefully place the seasoned entrecote steak in the hot skillet. Sear for 3-5 minutes per side for medium-rare, or adjust cooking time to your desired doneness. For a 1-inch thick steak, this usually means about 4 minutes per side. Use a meat thermometer to check for desired internal temperature (e.g., 130-135°F for medium-rare). You may need to cook the steaks in batches if your pan is not large enough to avoid overcrowding.
⏱️ 12 min - 4
Remove the steak from the skillet and transfer it to a cutting board. Tent loosely with foil and let it rest for at least 10 minutes. This is crucial for juicy steak.
⏱️ 10 min - 5
While the steak is resting, bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente. Reserve 1 1/2 cups of pasta water before draining.
⏱️ 10 min - 6
In a separate large skillet or saucepan, melt 3/4 cup of unsalted butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
⏱️ 2 min - 7
Pour in the 3 cups of heavy cream and bring to a gentle simmer, stirring occasionally. Reduce the heat to low.
⏱️ 3 min - 8
Gradually whisk in 2 1/4 cups of freshly grated Parmesan cheese until the sauce is smooth and creamy. Season with 3/4 teaspoon of salt and 1/2 teaspoon of black pepper. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 5 min - 9
Add the drained fettuccine directly to the Alfredo sauce. Toss gently to coat the pasta evenly.
⏱️ 2 min - 10
Slice the rested entrecote steak against the grain into thin strips.
⏱️ 3 min - 11
Divide the Alfredo pasta among serving plates. Arrange the sliced entrecote over the pasta. Garnish with fresh chopped parsley and a sprinkle of extra Parmesan cheese, if desired. Serve immediately.
⏱️ 3 min