Fettuccine alfredo has been adapted by Italian Americans from a dish that was simply just butter and parmesan to a new dish including steak and mushrooms.
This steak alfredo by chef Mike Tomkins uses a big, thick sirloin steak and shiitake mushrooms to really pack a punch.
Chef’s Notes
With a steak like this, which isn't cheap, you have to cook to temperature and not time — the last thing you want is to have spent all of that money, and then the show-stopping part of the dish is overcooked. To achieve your perfect cook, you need to use your Thermapen and regularly probe your steak — this is whether you’re cooking in a pan like I am or roasting it in the oven.
Resting and carryover cooking is your friend here. When your Thermapen is reading between 48-50 °C, we’re going to take it off the heat and let it rest for around 10-15 minutes until it reaches 55 °C. This is a key step that you shouldn't skip! The juices will distribute back through the meat and tenderise the steak. It also means that when you serve over the top of your pasta, the juice doesn't spill back out onto the top of your sauce.
Serves 2
Ingredients
For the steak
- 1 thick, good-quality sirloin steak
- 100g butter, cubed
- 3 cloves of garlic
For the fettuccine
- 120-150g fettuccine
- 150g shiitake mushrooms
- 3 cloves of garlic
- 200ml double cream
- 75g grated parmesan, plus extra to serve
- 20g fresh parsley, finely chopped
Method
- Season your steak with salt. Place fat-side down in a hot pan and sear until golden.
- Flip the steak and sear on all sides, then add your butter and garlic. Baste until the steak reaches an internal temperature of 48-50 °C.
- Place the steak aside to rest for 10-15 minutes. The internal temperature should climb to 55 °C.
- In the same pan you cooked your steak, add the mushrooms and garlic and cook until golden brown. Add the cream and gently heat until bubbling.
- Cook your fettuccine. Meanwhile, gradually add the grated parmesan, stirring often. Finish with the parsley and a good crack of black pepper before adding the fettuccine and some pasta water.
- Give everything a good mix and finish with some more parmesan. Top with slices of your steak, and enjoy.
Mike Tomkins
Masterchef 2021 Runner Up - @thenotecook
"Thermapen is one of those kitchen tools I can't live without - it's something I use every single day from making sauces, to bbq cooking, to private dining and events, it comes with me everywhere! A Thermapen will improve you as a chef and a cook by taking the guess work out of complex cooking."
Mike Tomkins
Masterchef 2021 Runner Up - @thenotecook
"Thermapen is one of those kitchen tools I can't live without - it's something I use every single day from making sauces, to bbq cooking, to private dining and events, it comes with me everywhere! A Thermapen will improve you as a chef and a cook by taking the guess work out of complex cooking."
