Instructions
Step 1 Cook the fettuccine according to package instructions until al dente, then drain and set aside.
/nStep 2 Season the steaks with salt and black pepper.
/nStep 3 Heat olive oil in a skillet over high heat and sear the steaks for 3–5 minutes per side until desired doneness, then remove and let rest.
/nStep 4 In the same skillet, reduce heat to medium and melt butter, then add garlic and sauté until fragrant.
/nStep 5 Pour in heavy cream and bring to a gentle simmer.
/nStep 6 Stir in parmesan cheese and Italian seasoning until the sauce is smooth and creamy.
/nStep 7 Add the cooked fettuccine to the sauce and toss until well coated.
/nStep 8 Slice the steak and serve alongside or over the pasta, garnished with fresh parsley.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave with a splash of cream or milk to loosen the sauce. Steak is best reheated lightly to avoid overcooking.
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