Steak Alfredo Bleu
- 1 box Penne Pasta
- 2 cups Heavy Cream, Room Temperature
- 1 stick Butter
- 2 whole Shallots (smallish, Please) Minced
- 3 cloves Garlic, Fresh, Minced (more If You Love Garlic!)
- 1/2 cups Parmesan/mozzarella Cheese Mix
- 3- 1/2 ounces, weight Bleu Cheese Crumbles
- 1/4 teaspoons White Pepper (more To Taste)
- 1/2 cartons Grape Tomatoes, Halved (reserve Some For Garnish)
- 1 package Flank Steak (weight By Number Of Guests)
- 1 dash Steak Seasoning
- 1 dash White Pepper
- 1 dash Lawry's Seasoned Salt
- 1 bunch Flat-leaf Parsley, Minced, For Garnish
- 1.Prepare your pasta water by bringing it to a boil and salting and olive oil-ing it (if you so choose I think it helps).
- Toss the pasta in.
- 2.
- Pour your two cups of cream out and set aside outside of the fridge to allow it to get to room temperature.
- 3.
- In a large skillet/saucepan, melt the stick of butter.
- When all butter is melted, add shallots and garlic and allow it to steep a little.
- 4.
- Next, whisk in your room temperature cream, making sure to stir continuously.
- 5.
- Add in 1/2 of your mozzarella/parm mixture and your bleu cheese, as well as the white pepper.
- (Be careful with the white pepper, it gets pretty zingy pretty fast.)
- Add more if you like, but make sure to taste.
- Ive ruined it here before.
- :P)
- 6.
- Bring the mixture to a simmer.
- Add about 1/4 cup of the sliced grape tomatoes.
- Use your judgment.
- They shouldnt be the focus, just little surprises along the way.
- Let it remain at a simmer for about 8 to 10 minutes.
- 7.
- Season your steak.
- My cant-miss seasonings, which I use very sparingly in this recipe, are Montreal Steak, a touch of white pepper, and some seasoned salt.
- Be very sparing, you dont want to overpower anything else.
- 8.
- Lightly (very lightly) oil a skillet and heat it up on high heat.
- When the skillet is nice and hot, sear your flank steak on either side and then allow to fully cook.
- (You can do this in pieces, but I prefer to do it whole and slice later, even though it takes longer.
- Alternatively, use thinner strips of steak.
- I have used thin sliced top round before, it was still delicious.)
- Cook to desired doneness.
- At the restaurant and in my home, I like it fairly rare.
- 9.
- Cut the steak into delicate, presentable strips (I like to go diagonal, it lays across the pasta dish on the top and I think it looks nice).
- 10.
- At this point, or at least near this point, we hope your pasta is done al dente and can be drained.
- Your sauce will be nice and warm and can be garnished with some flat leaf parsley.
- I serve it like this to add some, I dunno, wow factor: I put about 6 to 8 halves of grape tomatoes in a nice pattern on the rim of the plates, garnish between them with flat leaf parsley, and put the pasta right in the center of the dish.
- Drizzle the sauce on top, lay the nicely done steak strips right on top of the dish.
- You dont need to overkill it with steak.
- Its pretty rich and decadent, and to be honest, just a touch of meat is nice.
- Id say I use about 8 nice 1 inch pieces of steak per dish.
- Youll find the grape tomatoes stewed nicely in the sauce here and there, the blue cheese marries with the Alfredo and the steak perfectly and its really creamy.
- I serve it with some french bread.
- Sometimes, if I feel saucy, I make some bruschetta and some slightly garlic-roasted broccoli.
- Go nuts.
pasta, heavy cream, butter, shallots, garlic, parmesanmozzarella cheese mix, crumbles, white pepper, grape tomatoes, flank, white pepper, salt, parsley
Taken from tastykitchen.com/recipes/main-courses/steak-alfredo-bleu/ (may not work)