Make any weeknight meal feel special with this dish. The mushroom Alfredo sauce is out of this world good! I sometimes use leftover steak slices for a great way to use leftovers. Serve with garlic bread and a side salad.
Steak Fettuccine with Mushroom Alfredo Sauce
16 ounces fresh portabella or crimini mushrooms
2 cloves fresh minced garlic
1/2 cup butter, divided
1 lb. sirloin steak
1 cup heavy whipping cream
1 pound fettuccine
1/2 cup Parmesan cheese
1 cup reserved pasta water
1 teaspoon salt (more to taste)
½ teaspoon black pepper
1 teaspoon garlic powder
½ teaspoon of onion powder
Clean mushrooms with damp paper towel or cloth to remove dirt. Chop in small pieces.
Make your mushroom sauce. Melt 2 tablespoons of butter in a large skillet. Sauté minced garlic and chopped mushrooms until the mushrooms are soft with deep brown color (about 10-15 minutes). Add the cream and the rest of the butter. Simmer over low heat, stirring occasionally until thickened.
Coat both sides of steak with oil and season generously with salt and pepper, garlic and onion powder. In a large skillet over medium-high heat, cook steak until your desired doneness, 4 minutes per side for medium rare. Transfer to a plate to let rest, 10 minutes, then thinly slice.
Cook the fettuccine in a large pot according to package directions. Drain, reserving a little bit of the water, and return to pot with heat off.
Add mushroom sauce to the hot fettuccine in the pan and toss with tongs until coated. Add steak and Parmesan and up to 1 cup of reserved pasta if needed. Add more seasoning as needed. Pour in serving bowl and enjoy!
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