- Kosher salt
- Freshly ground black pepper
- Onion powder
- 12 ounces fettuccine
- 1 pound steak of your choice
- 2 tablespoons vegetable oil
- 4 tablespoons butter, divided
- 3 cloves garlic, minced
- 2 tablespoons flour
- 1 cup whole milk
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan
- 1 tablespoon freshly chopped parsley
- 1 1/2 cups sundried tomatoes
- 1/3 cup balsamic vinegar
Cook pasta according to pasta directions. Reserve 1 cup of pasta water before draining.
While the pasta is cooking pour the balsamic vinegar in a simmer pot and simmer for 10 minutes to make a glaze. Set aside.
Coat both sides of steak with oil and season generously with salt, pepper, and onion powder. In a large cast iron skillet heat to medium-high heat. Toss in 2 tablespoons butter and cook each steak 4 minutes per side for medium rare. Transfer steaks to a plate and let rest 10 minutes. Thinly slice steak.
In the same skillet melt remaining 2 tablespoons butter. Add garlic and cook 1 minute. Whisk in flour and cook 1 more minute. Slowly add milk and cream whisking to break up lumps and simmer until thickened, about 5 minutes. Add Parmesan, parsley, and sun dried tomatoes . Cook 3 more minutes.
Add cooked pasta and 1/4 cup reserved pasta water. Toss to combine. Add more pasta water if needed.
Top with sliced steak and drizzle with balsamic glaze.