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 Olive Garden. This alfredo sauce pasta is just as good, if not better than the restaurant version.
PREP TIME: 25 MIN
– 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 Sauce – 1 stick butter – 1 cup heavy cream – 1 cup freshly shredded parmesan cheese – ½ tsp. garlic powder – 2 cups fresh spinach Balsamic Reduction – ½ cup balsamic vinegar – 1 tbsp. brown sugar
COOK TIME: 25 min
Cook beef medallions until medium rare.
Create creamy alfredo sauce
Serve beef on top of spinach alfredo and top with balsamic reduction, gorgonzola cheese, and sundried tomatoes.