Olive Garden Steak Gorgonzola
Directions
- 1Cut the filet mignon into smaller pieces (about 3-4 bites each).
- 2Gently flatten each piece with your hand.
- 3Season with salt, pepper, and olive oil.
- 4Sear each side in a hot skillet until desired doneness.
- 5Set aside.
- 6In a saucepan, cook balsamic vinegar and brown sugar until the sugar melts and the sauce thickens (4-5 minutes).
- 7Turn off heat and set aside.
- 8Cook pasta according to package directions.
- 9In a deep skillet, melt butter and add heavy cream, whisking together.
- 10Stir in parmesan cheese and garlic powder until thickened.
- 11Add cooked pasta and stir to coat.
- 12Reduce heat, add spinach, and stir to wilt.
- 13Serve pasta topped with steak, balsamic reduction, gorgonzola, and sun-dried tomatoes.
Ingredients
- 10 oz filet mignon steak
- 1 tbsp olive oil
- 1 salt and pepper
- 4 sun-dried tomatoes in oil, roughly chopped
- 2 oz gorgonzola cheese, crumbled
- 8 oz fettuccine or linguine noodles, cooked according to packaging instructions
- 1 stick butter
- 1 cup heavy cream
- 1 cup freshly shredded parmesan cheese
- 0.5 tsp garlic powder
- 2 cups fresh spinach
- 0.5 cup balsamic vinegar
- 1 tbsp brown sugar
Equipment
skilletsaucepan
Tips
- Use freshly grated parmesan cheese for best results.
- The balsamic reduction will continue to thicken as it cools.
- Feel free to adjust the amount of steak to your liking.
- You can make a simple Alfredo sauce by omitting the spinach, steak, sun-dried tomatoes, and balsamic reduction.
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