Copy Cat Olive Garden Steak Gorgonzola-Alfredo

Copy Cat Olive Garden Steak Gorgonzola-Alfredo
Perfect for dining at home for the day of lovers. This dish takes a little effort, however, the pay off in taste is amazing!

If you’re anything like me you love this dish from the Olive Garden…since they don’t have this recipe on their site I had to wing it….and my winging paid off!

In a small saucepan combine the balsamic and brown sugar. You are going to make a reduction, bring to a boil then turn down the heat to let it simmer. This takes about 20 minutes. Making sure to whisk it frequently.

Steak Gorgonzola-Alfredo
Now the Gorgonzola-Alfredo. Combine your butter and a garlic clove in a saucepan. You are infusing the garlic flavor into the butter while it melts. Once melted remove the clove and add the cream. Whisk this together.

Steak Gorgonzola-Alfredo
Once thickened and hot add your cheese.

Steak Gorgonzola-Alfredo
You want to cook this until all the cheese is melted and it coats the back of a spoon.

Steak Gorgonzola-Alfredo
So get your pasta water boiling and the pasta cooking! Now the meat. I used tenderloins, however, use what kind you prefer. Cut into medallions, salt and pepper.

Steak Gorgonzola-Alfredo
Gorgeous! Any whoots, preheat your grill or grill pan. To keep these guys warm, if you need to, preheat the oven to 200 degrees. So when your done grilling, just put in the oven.

Steak Gorgonzola-Alfredo
In yet another pan (check out instagram for the pic of the kitchen after this was made) add just a drizzle of olive oil. Heat up and add the spinach, let it wilt, not fall apart. Then add your pasta and gogonzola-alfredo sauce. Stir to coat evenly.

Steak Gorgonzola-Alfredo
To plate it just put a bed of pasta down, place 3 medallions on top and drizzle with the balsamic glaze! Perfect dinner for Valentine’s Day! So yummy to boot!

Copy Cat Olive Garden Steak Gorgonzola-Alfredo

Serves 4-6
Prep time 20 minutes
Cook time 30 minutes
Total time 50 minutes

Ingredients

  • 1lb Fettuccine
  • 1 1/2lb Steak (cut in to medallions)
  • 8oz Spinach
  • 1/2 cup Butter
  • 1/2 cup Heavy Cream
  • 1 clove Garlic
  • 1/2 cup Gorgonzola
  • 1/4 cup Parmesan
  • 1/2 cup Balsamic Vinegar
  • 2 tablespoons Brown Sugar

Directions

Step 1
In a small saucepan combine balsamic and brown sugar over med-high heat. Bring to a boil and reduce heat to low and simmer for 20 minutes. Stirring frequently. Once it coats the back of a spoon, remove from heat. Set aside.
Step 2
In a small saucepan melt butter with the garlic clove over low heat. Once melted remove the garlic. Turn heat to medium; add heavy cream. Whisk constantly until it starts to thicken; add gorgonzola and parmesan. Make sure all the cheese is melted, remove from heat.
Step 3
Meanwhile cook your pasta according to package directions.
Step 4
Preheat grill or grill pan. Salt and pepper steak medallions. Add to grill, cook for about 7 minutes, this is for a medium. Cook to your liking.
Step 5
Heat a large skillet over med-low heat, add just a dash of olive oil. Throw in the spinach, wilt down. Reduce heat, add drained pasta and gorgonzola-alfredo sauce. Stir to combine.
Step 6
To plate; place fettuccine mixture in a pasta bowl, top with a few steak medallions, drizzle with balsamic glaze.
Pin It
Top