Olive Garden Steak Gorgonzola with Creamy Alfredo Sauce
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
Servings: 4 people
Calories: 857kcal
Ingredients
- 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
Instructions
Steak
- 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.
Balsamic Reduction
- 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.
Alfredo Sauce
- 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.
Nutrition
Calories: 857kcal | Carbohydrates: 59g | Protein: 21g | Fat: 60g | Saturated Fat: 35g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 161mg | Sodium: 825mg | Potassium: 473mg | Fiber: 2g | Sugar: 13g | Vitamin A: 3329IU | Vitamin C: 5mg | Calcium: 383mg | Iron: 2mg