Creamy Steak Alfredo with Mushrooms and Fettuccine

• portioner: 4 servings
• total tid: 20 minutes

Ingredienser

250 g fettuccine pasta

4 beef steaks (I used rump medallions approx 175g each (see my notes)

2 tbsp olive oil

500 g button mushrooms (sliced)

1 tbsp fresh rosemary leaves (finely chopped)

300 ml cream (pure cream - 35% milk fat with no thickeners)

30 g grated fresh parmesan (plus some extra to serve)

2 large garlic cloves (crushed)

2 tbsp butter

salt and pepper

Instruktioner

Cook pasta according to packet directions.

Meanwhile, generously season both sides of the steaks with salt and pepper and fresh rosemary.

In a large frying pan, heat the olive oil and fry the steaks on both sides until they are cooked to your liking. Then remove the steaks from the pan and set it aside and cover to keep warm.

Add sliced mushrooms to the pan and fry until golden. Then add butter and crushed garlic to the mushrooms in the pan, and continue to fry for 30 seconds.

Add cream to the mushroom mixture making sure to scrape up any flavour spots from the base of the pan, then add the grated fresh parmesan and mix to combine. Bring the cream mixture to a simmer, and simmer until it thickens slightly.

Add cooked fettuccine pasta to the cream mixture, turning to coat the pasta in the sauce.

Thinly slice the steaks and then add it to the creamy pasta to serve.

Näring

• Kalorier: 834 kcal