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Steakhouse Fettuccine

Have a restaurant quality meal any night of the week without having to leave home. This recipe can be whipped up in less time and tastes even better than take-out.
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Prep time
icon-clock-15 Min
Cook time
icon-cooking-110 Min
Serves
icon-servings-14
Steakhouse Fettuccine
Catelli Spinach & Roasted Garlic Fettuccine

Ingredients

  • 1 PKG (375G) CATELLI® Infusions Spinach & Roasted Garlic Fettuccine
  • 2 tbsp (30 mL) olive oil
  • 2 strip loin steaks (8 oz/250 g each, 1-inch/2.5 cm thick)
  • 1/2 tsp (2 mL) each salt and pepper, divided
  • 8 oz (250 g) sliced mushrooms
  • 1 large shallot, thinly sliced
  • 1 cup (250 mL) beef broth
  • 1/4 cup (60 mL) red wine (or additional beef both)
  • 2 tsp (10 mL) cornstarch
  • 1/2 cup (125 mL) chopped fresh parsley (plus extra for garnish)

Cooking Steps

Step 1

Preheat a cast iron or heavy skillet over medium heat and brush with half the oil. Season steaks with half the salt and pepper; cook for 5 minutes per side for medium or until cooked to preferred doneness. Remove to a board and tent with foil to rest.

Step 2

Add remaining oil, mushrooms and shallot to skillet; cook for 5 minutes. Whisk broth, red wine (if using), cornstarch and remaining salt and pepper until smooth; stir into skillet. Simmer for 5 minutes or until slightly thickened.

Step 3

Meanwhile, cook fettuccine according to package directions; drain well

Step 4

Add fettuccine and parsley to skillet; toss to combine. Divide among serving bowls. Thinly slice steak and fan over fettuccine. Garnish with blue cheese and additional parsley.