When I found out that Olive Garden Steak Gorgonzola was discontinued, I was devastated. Ok, that may be a little to strong of a word, but I was pretty sad about it! I knew that I would need to create a copycat steak gorgonzola alfredo. I am proud to say, that this one hits the nail on the head, it tastes just like the restaurant version.
Looking for additional Olive Garden Copycat Recipes? I have got you covered!
Here are some of my favorite Olive Garden copycat recipes: Try Chicken and Gnocchi Soup, or one of my favorites Chicken Veronese. You might also like Homemade Mushroom Ravioli with Sundried Tomato Cream Sauce. And finally, everybody's favorite-- Zuppa Toscana!
I first had this dish years ago at Olive Garden. It is one of those dishes that I grew to crave. There is a lot going one here, but somehow it all works.
Instead of the traditional chicken with alfredo, it's filet mignon medallions. There's a delicious balsamic reduction drizzled over the top to add a sweetness to offset the savory components. Spinach is added directly to the sauce to wilt and add color and texture.
When I made this Olive Garden Steak Gorgonzola and tasted it for the first time, I was transported to Italy. Just kidding, but I was transported to having it at Olive Garden. It's just as good, if not better than the restaurant version. And, by making it at home everyone in the family can enjoy it at a fraction of the price. Plus, if they aren't going to bring back Olive Garden Steak Gorgonzola, I needed a way to still enjoy it.
- filet mignon steak
- olive oil
- salt and pepper to taste
- sun-dried tomatoes in oil
- gorgonzola cheese crumbled
- fettuccine or linguine noodles
- heavy cream
- parmesan cheese
- garlic powder
- fresh spinach
- balsamic vinegar
- brown sugar
How do you make Steak Gorgonzola?
Let's start by preparing the Steak that will top the fettuccine with alfredo sauce
- Begin by cutting your filet mignon steak medallions into smaller pieces (each piece will equal about 3-4 bites, for reference). Take each steak piece and gently flatten with the palm of your hand. Season steak with salt and pepper, and a little olive oil. Place into a hot skillet, and sear each side. Cook until the steak medallions reach your desired doneness. I like medium rare. Once they are done cooking, put on a plate and set to the side.
Next up, Balsamic Reduction
- Add balsamic vinegar and brown sugar to a small saucepan. Cook on medium high heat until sugar melts. The balsamic glaze will continue to thicken as it cools, creating a balsamic reduction.
- In a deep skillet, begin to make your sauce. Melt butter and add heavy cream, whisking them together. Add freshly grated Parmesan cheese and garlic powder. Cook down for a few minutes, until the alfredo sauce begins to thicken. Add cooked fettuccine pasta to the sauce skillet and stir to coat. Once the alfredo sauce has reached your desired consistency, turn down heat and add fresh spinach. Place a portion of alfredo fettuccine down, and top with steak medallions, a drizzle of the balsamic reduction, crumbled gorgonzola cheese, and chopped sun dried tomatoes.
Can you make anything besides the Olive Garden Steak Gorgonzola with this sauce?
Totally! While this recipe has a few more bells and whistles, making alfredo sauce at home only takes a few simple ingredients: butter, cream, and parmesan cheese. Freshly grated parmesan melts perfectly into the sauce and adds a perfect saltiness to the dish. Simply omit everything else (the spinach, steak, etc.) and you have a simple alfredo sauce at home.
Shared at Meal Plan Monday.
Olive Garden Steak Gorgonzola with Creamy Alfredo Sauce
- 1 10 oz. filet mignon steak
- 1 tbsp. olive oil
- salt and pepper to taste
- 4 sun-dried tomatoes in oil, roughly chopped
- 2 oz. gorgonzola cheese crumbled
- 8 oz. fettuccine or linguine noodles cooked according to packaging instructions
- 1 stick butter
- 1 cup heavy cream
- 1 cup freshly shredded parmesan cheese
- ½ tsp. garlic powder
- 2 cups fresh spinach
- ½ cup balsamic vinegar
- 1 tbsp. brown sugar
- Begin by cutting your filet mignon into smaller pieces (each piece will equal about 3-4 bites, for reference).
- Take each piece and gently flatten with the palm of your hand.
- Season with salt and pepper, and a little olive oil.
- Place into a hot skillet, and sear each side. Cook until they reach your desired doneness. I like medium rare.
- Once they are done cooking, put on a plate and set to the side.
- Add balsamic vinegar and brown sugar to a small sauce pan. Cook on medium high heat until sugar melts.
- Cook for 4-5 minutes until sauce begins to thicken.
- Turn heat off, and set to the side. Sauce will continue to thicken as it cools.
- In a separate pot, cook pasta according to packaging instructions.
- In a deep skillet, begin to make your sauce. Melt butter and add heavy cream, whisking them together.
- Add freshly grated Parmesan cheese and stir to combine. Add garlic powder.
- Cook down for a few minutes, until the sauce begins to thicken.
- Add cooked pasta to the sauce skillet and stir to coat.
- Once the sauce has reached your desired consistency, turn down heat and add fresh spinach.
- Place a portion of pasta down, and top with steak, a drizzle of the balsamic, crumbled gorgonzola, and chopped sun dried tomatoes.