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Steak Alfredo Pasta
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Steak Alfredo Pasta

35 minPour 2Nutri-Score D€€€
par @chefmnn3 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

2 personnes
  • ribeye steak (at room temperature)Viandes1 morceau
  • salt (for seasoning the steak and the pasta water)Épices5 g
  • black pepper (freshly ground)Épices2 g
  • garlic powderÉpices3 g
  • oil (for searing and for the asparagus)Épicerie30 ml
  • fettuccineCéréales112 g
  • butterProduits laitiers15 g
  • garlic (clove, minced)Fruits et légumes1 morceau
  • heavy creamProduits laitiers240 ml
  • parmesan cheese (grated)Produits laitiers50 g
  • parsley (chopped)Fruits et légumes1 g
  • red pepper flakesÉpices1 g
  • lemon juice (freshly squeezed)Fruits et légumes15 ml
  • asparagus (woody ends trimmed)Fruits et légumes200 g

par portion

Nutrition

809kcal

Glucides
45 g
Protéines
39 g
Lipides
53 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Poêle
  • Marmite
  • Casserole
  • Pince de cuisine
  • Râpe

pas à pas

Préparation

  1. Season the steak

    • Pat the steak dry and season generously with salt, black pepper and garlic powder.
    • Drizzle with a little oil and rub the seasoning all over the meat.
    Étape 1

  2. Sear the steak

    • Heat a frying pan over high heat with a little oil.
    • Sear the steak on both sides until deeply browned and cooked to your liking.
    • Transfer to a board and let it rest before slicing.
    Étape 2

  3. Cook the fettuccine

    • Bring a pot of salted water to a boil.
    • Cook the fettuccine until al dente, then drain, keeping a little pasta water.
    Étape 3

  4. Roast the asparagus

    • Toss the asparagus with oil and salt.
    • Cook in a hot pan until tender and lightly charred.
    Étape 4

  5. Make the Alfredo sauce

    • Melt the butter in a saucepan and sauté the minced garlic until fragrant.
    • Pour in the heavy cream and simmer gently.
    • Stir in the parmesan, parsley, red pepper flakes and a dash of black pepper until smooth.
    Étape 5

  6. Combine and finish

    • Add the drained fettuccine to the sauce and toss to coat, loosening with pasta water if needed.
    • Squeeze in the lemon juice and adjust the seasoning.
    • Slice the rested steak and serve it over the pasta with the asparagus.
    Étape 6
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