Steak Gorgonzola Alfredo

Bahan-bahan

Steak:

Steak

1 tbsp balsamic vinegar

Salt

Pepper

Garlic

Butter

Alfredo

1 pound fettuccine

1 stick unsalted butter

2 cups heavy whipping cream

¼ teaspoon nutmeg

Handful of spinach

1 ½ cups fresh parmesan cheese

Salt (two pinches kosher)

Pepper

4 ounces gorgonzola crumbles

2 cloves garlic

1 tbsp Flour

Balsamic Glaze:

2 cups balsamic vinegar

3/4 cup sugar (white, granulated)

1/2 tsp salt

Petunjuk

Glaze:

Heat the balsamic in a small saucepan over medium heat.

When heated and starting to simmer, add the sugar and salt to the balsamic. Stir to combine.

Cook the balsamic mixture, stirring occasionally, at a simmer until reduced by half, approximately 15 minutes. It will be thicker than it was before, but not sticky thick until it cools down some. It should coat the back of the spoon.

Let the balsamic glaze cool to room temperature and then chill. It will thicken up more when cool. If yours is still not thick, you can throw it back in a pan to continue cooking. Store in a glass jar or container in the refrigerator.

Salt steak on both sides and set aside for 30 minutes. Then finish with pepper. Put steaks in sous vide bags with garlic, butter and balsamic.

Steak and Alfredo:

Sous vide to chosen temp

Start the water for the fettuccine pasta. Cook as per package directions until just shy of al dente (it will be added to the sauce later and will continue to cook). If the pasta is done too early, drain and set aside while reserving 1 cup of the cooking liquid just in case the sauce is too thick.

As the water is starting for the pasta, combine the butter and cream in a large saucepan. Heat over medium until the butter is melted into the cream.

Turn heat down to medium low. Add the nutmeg, garlic and spinach to the cream and butter mixture. Cook until the spinach has wilted, approximately 5 minutes.

Add the Parmesan cheese. Season with salt and pepper to taste (cheese is salty, so make sure you do not salt until after the Parmesan is added). Add flour to thicken

Add the pasta to the sauce and toss to coat. Let it cook for 2-3 minutes to combine the flavors. If the sauce is too thick, add a little pasta water at a time to loosen the sauce. If too thin, let it cook a little longer.

Take the pasta off the heat. Add the gorgonzola cheese and toss to combine. Adding it at this stage will leave the cheese in chunks instead of melting in.

On a very hot skillet sear steaks