Grilled beef medallions drizzled with balsamic glaze, served over fettuccine tossed with spinach and gorgonzola-alfredo sauce.
Serves 6
Cook time 10 minutes (depending on doneness of steak)
Prep time 30 minutes
Cook time 10 minutes (depending on doneness of steak)
Prep time 30 minutes
Ingredients
2.5 pounds marinated steak (recipe follows)
1 pound uncooked fettuccine pasta
16 fl oz spinach gorgonzola sauce (recipe follows)
2 tablespoons gorgonzola cheese
2 tablespoons chopped sun dried tomatoes
2 tablespoons balsamic glaze (recipe follows)
1 pound uncooked fettuccine pasta
16 fl oz spinach gorgonzola sauce (recipe follows)
2 tablespoons gorgonzola cheese
2 tablespoons chopped sun dried tomatoes
2 tablespoons balsamic glaze (recipe follows)
DIRECTIONS:
1. Grill steak to preferred doneness.
2. Cook 1 pound pasta according to the directions.
3. Place drained pasta in saute pan with heated sauce.
4. Toss pasta with sauce and place on individual plates.
5. Place grilled beef on pasta and sauce.
6. Drizzle with balsamic glaze, and sprinkle gorgonzola cheese and sun dried tomatoes.
2. Cook 1 pound pasta according to the directions.
3. Place drained pasta in saute pan with heated sauce.
4. Toss pasta with sauce and place on individual plates.
5. Place grilled beef on pasta and sauce.
6. Drizzle with balsamic glaze, and sprinkle gorgonzola cheese and sun dried tomatoes.
Steak marinade
1.5 cups Italian dressing
1 tablespoon chopped fresh rosemary
1 tablespoon fresh lemon juice
1.5 cups Italian dressing
1 tablespoon chopped fresh rosemary
1 tablespoon fresh lemon juice
1. Cut beef into 1 inch cubes and set aside
2. Mix the dressing, rosemary and lemon juice together
3. Add the marinade to the beef, toss, and let marinate for at least 1 hour.
2. Mix the dressing, rosemary and lemon juice together
3. Add the marinade to the beef, toss, and let marinate for at least 1 hour.
Spinach Gorgonzola Sauce
16 fl oz Alfredo sauce* (you can make fresh or use bottled, I recommend fresh)
4 cups chopped spinach
½ cup chopped green onion
3 tablespoons gorgonzola cheese crumbled
16 fl oz Alfredo sauce* (you can make fresh or use bottled, I recommend fresh)
4 cups chopped spinach
½ cup chopped green onion
3 tablespoons gorgonzola cheese crumbled
1. Heat Alfredo sauce in a large saute pan.
2. Add onion, spinach and gorgonzola cheese.
2. Add onion, spinach and gorgonzola cheese.
Easy Alfredo Sauce
1/2 cup butter
1 (8 ounce) package cream cheese
2 teaspoons garlic powder
Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.
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2 cups milk
6 ounces grated Parmesan cheese
1/8 teaspoon ground black pepper
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BALSAMIC GLAZE #1
1/2 cup balsamic vinegar
1/2 cup water
2 Tablespoons brown sugar
1/2 cup balsamic vinegar
1/2 cup water
2 Tablespoons brown sugar
Simmer until thickened (15-20 min), cool to room temperature.
