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
Prep Time25 minutes mins
Cook Time25 minutes mins
Course: dinner
Cuisine: Italian
Servings: 4 people
Calories: 857kcal
- 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
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.
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