Description
This Creamy Steak Fettuccine recipe combines tender seared NY strip steak with fettuccine pasta, bathed in a rich, velvety cream sauce infused with white wine, whole peppercorns, and sautéed crimini mushrooms. Perfectly balanced with savory and creamy flavors, this dish makes for an indulgent yet approachable meal.
Ingredients
Units
Scale
Steak
- 2 tbsp Extra virgin olive oil
- 2 tbsp Unsalted butter
- 1 lb Boneless NY strip steak
- Kosher salt to taste
Fettuccine
- 1 box Fettuccine (~500g)
Steak with Fettuccine and Cream Sauce
- 1/2 lb Crimini mushrooms
- Kosher salt to taste
- 1 cup Whipping cream
- 1 cup Chicken broth
- 4 cloves Garlic, crushed
- 1/2 cup White wine
- 1 tbsp Whole peppercorns
- 1/2 cup Pasta water reserved
Instructions
- Heat fat and sear steak: Heat the extra virgin olive oil and unsalted butter in a large heavy-bottomed pan over medium-high heat. Lightly season the steak with kosher salt. Place the steak in the hot pan and sear for 2 minutes on one side.
- Flip and sear steak: Flip the steak and sear on the other side for 2 minutes. Flip once more and sear for an additional 1 minute to achieve an even crust. Remove the steak from the heat and let it rest to maintain juiciness.
- Deglaze pan with wine: Pour the white wine into the pan to deglaze it, scraping up any browned bits from the bottom. Let it simmer for 1 minute to reduce slightly.
- Add cream, broth, and spices: Add the chicken broth, whipping cream, and whole peppercorns to the pan. Stir and cook for 1 minute to combine and start thickening the sauce.
- Add steak juices and mushrooms: Pour any resting juices from the steak back into the pan. Add the crimini mushrooms and a pinch of kosher salt. Simmer on medium heat for 8 minutes while the pasta cooks, allowing the mushrooms to soften and sauce to thicken.
- Cook pasta and combine: Meanwhile, cook the fettuccine according to package instructions. Reserve 1/2 cup of pasta water before draining.
- Finish sauce with pasta: Add the cooked fettuccine and reserved pasta water to the sauce in the pan. Toss and cook for an additional 3 minutes, letting the sauce thicken and coat the pasta perfectly.
- Serve: Slice the rested steak thinly and arrange on top of the creamy fettuccine. Serve immediately while warm.
Notes
- Resting the steak after searing is essential to retain juices and ensure tenderness.
- Reserving pasta water helps to emulsify the sauce, making it creamy and smooth.
- Adjust seasoning with kosher salt as needed throughout cooking to balance flavors.
- For a stronger punch, freshly cracked peppercorns can be added instead of whole peppercorns.
- This dish pairs excellently with a simple green salad or steamed vegetables.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 620 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 36 g
- Saturated Fat: 18 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 110 mg
