Rib Eye with Alfredo SaucePosted in Main Course, Steak on August 1st, 2009 by Van Santos
Sure, there are a number of ways one could make Alfredo Sauce – with cream cheese, with butter, with milk – but I wanted something very basic. Not full Alfredo but something with the essence of Alfredo that could be used as an addition to a dish, not the full focus. Enter an outstanding, but quick, steak meal.
Here’s what you’ll need to this dish:
Olive Oil (used for sautéing)
Handful of Chopped Mushrooms
Handful of Sliced Almonds
1 Cup Heavy Whipping Cream
1 Cut freshly grated Parmesan cheese
10 oz, well marbleized Rib Eye steak
Take a dash of Olive Oil and a chopped garlic clove, saute until brown. Once browned add the steak and continue to saute for roughly 5 minutes per side.
While your steak is cooking, pull out medium sauce pan an simmer your heavy whipping cream. Slowly mix in the grated Parmesan cheese – about a quarter cup at a time – ensuring the cheese does not burn or stick to the pan. Continue to mix in cheese and simmer over a low heat.
After sautéing your steak for roughly 5 minutes per side add the chopped mushrooms and continue to saute for roughly another one to two minutes per side. Add additional Olive Oil for browning if needed.
Plate your steak and lightly cover your steak with the Alfredo Sauce and let sit for a few minutes -do not yet remove the mushrooms from your pan. Add the Slice Almonds to your mushrooms and brown. When finished, drape the steak with your mushrooms and almonds. Finally, sprinkle the dish with chopped parsley.
I wasn’t sure what I was getting into when I made this but the dish turned out to be on the of best things I’ve made in AGES. Like blown away, I should be eating this in some restaurant that only serves dinner two hours a day and charges full paychecks for a meal, blown away.
The sauce is a perfect blend. The steak was tender and juicy. The mushrooms and almonds added a texture and taste to the rich cream sauce that balanced out the dish.