Easy Dinners: Beef Alfredo Pasta

Prepare the steak:

1. Pat the steaks dry with paper towels. Season both sides generously with salt and pepper.'

Cook the pasta:

1. Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente.
2. Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.

Roast the Asparagus:

1. Preheat the oven to 190°C
   Place the trimmed asparagus on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly
2. Roast in the preheated oven for 10–12 minutes, or until tender and slightly browned.

Sear the Steaks:

1. Heat 2 tablespoons of oil in a large skillet over medium-high heat.
   Once the oil is hot, add the steaks and sear for 2-3 minutes per side, or until they reach your desired level of doneness.
2. Add the butter to the pan for the last minute and baste the steaks.
3. Remove the steaks from the skillet and let them rest on a cutting board, tented with foil, for about 5 minutes.

Prepare the Alfredo Sauce:

1. Add the butter to a pan over medium heat.
2. Add the diced shallots and sauté for 2–3 minutes until translucent.
3. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
4. Pour in the heavy cream, stirring to combine. Bring the mixture to a gentle simmer.
5. Gradually whisk in the grated Parmesan cheese and diced parsley until the sauce is smooth and creamy.
6. Season with salt and pepper to taste.
7. Gradually add the reserved pasta water, a little at a time, until the desired consistency is reached.
8. Add the cooked fettuccine to the Alfredo sauce, tossing to coat the pasta evenly.

Slice the Steaks:

1. Slice the rested steaks against the grain into thin strips.

Assemble and Serve:

1. Divide the creamy fettuccine Alfredo among serving plates.
2. Top each plate with sliced steak and a portion of roasted asparagus.
3. Garnish with freshly chopped parsley and additional grated Parmesan cheese.