OPEN KITCHEN with NATHAN SCOTT
Steak and Asparagus Fettuccini Alfredo
If you can’t find (or don’t like) mascarpone cheese, try substituting in some cream cheese instead.
|¼||cup good-quality balsamic vinegar|
|1||pound top sirloin beef or shell steak, cut into 1½-inch cubes|
|Kosher salt and freshly ground black pepper|
|½||pound asparagus, trimmed, cut into 1½-inch pieces|
|4||cloves garlic, peeled and minced|
|1||tablespoon unsalted butter|
|1||cup heavy cream|
|¼||cup Mascarpone cheese|
|¼||cup Parmesan cheese, freshly grated|
|1||pound fettuccini or other pasta, cooked according to the package instructions|
|4||ounces Gorgonzola cheese, crumbled|
- Place the vinegar and honey in a small saucepan. Simmer over medium heat until reduced by half, 8 to 10 minutes. Remove and cool slightly.
- Preheat the broiler and place the oven rack in the upper third of the oven. Line a baking sheet with aluminum foil and set aside. Season the steak with salt and black pepper. Arrange the cubes of steak in a single layer on the prepared baking sheet and place in the preheated oven. Broil until the beef is medium-rare, 7 to 10 minutes. Remove and set aside.
- Cook the asparagus in a pot of boiling salted water until tender-crisp, 3 to 4 minutes. Drain.
- In a large skillet set over medium heat, cook the garlic in the butter until softened, about 1 minute. Stir in the heavy cream, as well as the Mascarpone and Parmesan cheeses, cooking just until the cheeses have melted. Remove from the heat and toss the fettuccini in the sauce.
- Top the pasta with the cooked asparagus and reserved cubes of steak. Garnish with a drizzle of the balsamic vinegar reduction and the crumbled Gorgonzola cheese.
Nathan Scott is the author of Nathan Scott’s Open Kitchen: Annual Recipes 2011
Copyright © 2014 by Nathan Scott. All rights reserved.
Category: Open Kitchen