Rib Eye with Alfredo Sauce
Posted in Main Course, Steak on August 1st, 2009 by Van SantosSure, 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:
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Olive Oil (used for sautéing)
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Garlic Clove
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Handful of Chopped Mushrooms
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Parsley
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Handful of Sliced Almonds
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1 Cup Heavy Whipping Cream
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1 Cut freshly grated Parmesan cheese
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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.
FANTASTIC.
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Looks good – I can’t do Rib Eye, though. LONG story. I love your plates – very cool!
Well, if the Rib Eye doesn’t work for you give the sauce a try with chicken breast…that was the other one I was going to give it a go with.
Awesome. That looks fantastic. But I must say, I’ve never heard of a cream sauce made with cream cheese before, I’m intrigued. Do you have a recipe for one?
mushrooms and cream…you can’t go wrong!
this looks delightful.
isn’t it awesome when you create something you know could go for mega-bucks at a fine restaurant. I love that!
I have one written down I used to make, let me track it done. Once I do I’ll make sure to post it for ya.
It’s a great feeling to make something. This seriously could have been on the menu at some high priced place. Good stuff.
Sweet. Thanks!