This creamy steak fettuccine alfredo has tender seared steak and a rich parmesan sauce that’s perfect for a romantic dinner or an indulgent night in.
C.W. NewellYields: 2 - 3 serving(s)Prep Time: 30 minsTotal Time: 45 minsSavePrintIf there’s one thing I will never, ever turn down, it’s a creamy pasta dish. Alfredo, carbonara—anything involving noodles and a rich, dreamy sauce—I’m in. For my husband Ladd, pasta alone doesn’t do the trick, but add a beautiful, sizzling steak on top and he’s leaning in, fork at the ready, fully committed. That’s the magic of this steak fettuccine Alfredo: It’s the best of both worlds.
Fun fact: The very first meal I ever cooked for Ladd was linguine with clam sauce. I was trying to impress him, but let’s just say it didn’t exactly seal the deal. This recipe, though? It’s the perfect dinner-for-two situation, with enough food for seconds (or one nice leftover portion for the next day). Light a candle, pour a little wine, and dig in!
Reheat the pasta gently on the stovetop over medium-low heat or in the microwave in short intervals, stirring in between. Add a splash of cream or broth to loosen the sauce as it warms. Reheat the steak separately in a skillet over medium heat just until warmed through. This helps maintain its texture and prevents it from becoming tough
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Step
1
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions. Drain, reserving ¼ cup of the pasta cooking water.
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Step
2
Pat the steak dry and season both sides with the Cajun seasoning. In a large cast-iron skillet, heat the olive oil over medium-high heat. Add 1 tablespoon of the butter and the steak and cook to the desired doneness, 3 to 4 minutes per side for medium-rare (an instant-read thermometer will register 130°F internal temperature). Transfer the steak to a cutting board to rest for at least 5 minutes before slicing.
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Step
3
In a separate large skillet, heat 1 tablespoon butter over medium heat. Add the shallot and cook, stirring constantly, until softened, about 1 minute. Add the wine and cook until reduced by half, about 2 minutes. Add the heavy cream and remaining 4 tablespoons butter and cook until the butter is melted and the mixture is hot, reducing the heat as needed to make sure it does not boil. Stir in ¾ cup of the parmesan.
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Step
4
Add the pasta to the skillet with the sauce and toss to coat. If the pasta sits and the sauce begins to thicken, add a splash of the reserved pasta water to loosen it. Transfer the pasta to a platter and shingle the steak along one side. Sprinkle with the chives, black pepper, and the remaining 1/4 cup parmesan.
