Salt, for pasta water
For the Alfredo Sauce:
2 tablespoons unsalted butter
2 cloves garlic, minced
1 cup (240ml) heavy cream
1 cup (100g) grated Parmesan cheese
Salt and pepper, to taste
1 tablespoon chopped fresh parsley (optional)
Instructions:
Cook the Pasta:
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
Cook the Steak:
Season the steak with salt and pepper on both sides.
Heat olive oil and butter in a skillet over medium-high heat.
Add the steak to the skillet and cook for about 3-4 minutes per side for medium-rare, or until it reaches your desired level of doneness.
Remove the steak from the skillet and let it rest for a few minutes. Slice the steak thinly against the grain.
Make the Alfredo Sauce:
In the same skillet used for the steak, melt the butter over medium heat.
Add the minced garlic and sauté for about 1 minute until fragrant.
Pour in the heavy cream, stirring constantly, and bring to a simmer.
Reduce the heat to low and stir in the grated Parmesan cheese until the sauce is smooth and creamy. Season with salt and pepper to taste.
Combine and Serve:
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