Wednesday, February 08, 2012

Smoked Blue Cheese & Mushroom Steak Alfredo

serves 4-6

Cook 1 pound of  Fettuchine or Linguini noodles as per instructions on package.
Drain & toss with 1 teaspoon olive oil to prevent sticking. Set aside.

For the Steak:
Can be made with hangar steaks, top round steaks or chuck steaks, or shoulder steaks.

Generously salt and lightly pepper 2-3 steaks (1 ½ - 2 lbs.) top round, chuck or hangar.

Sear steaks on both sides for about a minute then place whole pan directly into 425 degree oven.
Cook about 7 minutes per side for medium rare.

For grilling: Grill over a hot flame evenly on both sides, about 4-5 minutes per side.

After cooking, let steaks rest for at least 7 min. Slice thinly.

Blue Cheese & Mushroom Alfredo Sauce:
4 T butter
4 T all-purpose flour
4 C of Milk
½ cup grated Parmesan Cheese
¾ cup Blue Cheese- pick a cheese you like, Smoked Blue Cheese is the bomb in this sauce, but Gorgonzola or just a plain blue also work great
1 cup mushrooms (White buttons, Crimini, Baby Bellas) sliced
½ cup olives (preferably Black or Kalamata) pitted and cut in half

In a sauce pan, heat milk over medium low heat.

Melt butter in deep skillet over medium heat. Add flour and whisk until smooth and mixture turns a very light brown– about 5 minutes. 

Add milk one cup at a time whisking constantly. When each addition is smooth add the next.

Add the cheese and continue to stir until smooth. Add the mushrooms and olives and cook until the Mushrooms are cooked.

Pour sauce over cooked pasta and toss to coat evenly. Add steak and enjoy!

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