Sirloin Fettuccine Alfredo

  • 1 12 ounce box  fettuccine
  • 1 cup frozen peas, thawed
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups half-and-half
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1 pound grass-fed sirloin steak (about 3/4 inch thick)
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1/2 cup shredded Parmesan cheese
    – Parsley (optional)
  • Directions:
    1. Bring a large pot of lightly salted water to boil over high heat. Cook pasta following package directions, 11 to 12 minutes. Add peas during last 1 minute of cook time. Drain and return to pasta pot.
    2. While pasta is cooking, begin sauce prep.  Melt butter in saucepan over medium heat. Whisk in flour, then slowly whisk in half-and-half. Season with 1/2 teaspoon of the salt and 1/8 teaspoon of the nutmeg. Bring just to boiling, stirring frequently, 8 minutes.
    3. While the sauce cooks, season sirloin with remaining 1/4 teaspoon salt, 1/8 teaspoon nutmeg and 1/4 teaspoon pepper. Heat oil in a large nonstick skillet over medium-high heat. Add steak and cook 3-5 minutes.
    4. Remove sauce from heat; whisk in Parmesan. Turn steak and cook another 3 minutes or until desired doneness. Pour sauce over pasta; toss to combine. Transfer to a bowl. Slice steak; fan over fettuccine and top with parsley as a garnish.
  • To reduce calories: test using 2% milk but the sauce will not be as creamy.  Also, limit the spoonfuls or pasta and sauce and substitute an extra helping of pasta with vegetables.  Recommend limiting pasta intake to 1 cup and sirloin to 4-6 oz.
  • Recipe adapted from:

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