Seared Steak Fettuccine Alfredo

Ingredients (serves 2)

• 1 eye fillet or sirloin steak (about 300 g), 3–4 cm thick
• 200 g dried fettuccine
• 1 tbsp olive oil
• 2 tbsp butter
• 2 garlic cloves, finely chopped
• 250 ml cream
• 60 g parmesan, finely grated, plus extra to serve
• Salt and freshly cracked black pepper
• Small handful fresh parsley, chopped

Steps

1. Rest the steak. Take the steak out of the fridge 20 minutes before cooking. Pat dry and season well with salt and pepper.

2. Sear. Heat the oil in a pan until very hot. Cook the steak for 3–4 minutes each side for medium-rare, adding 1 tbsp butter in the last minute. Rest for 5 minutes.

3. Cook the pasta. Boil the fettuccine in salted water until al dente. Save half a cup of pasta water, then drain.

4. Make the sauce. In the same pan, melt the remaining butter and cook the garlic for 30 seconds. Pour in the cream, simmer for 2 minutes, then stir in the parmesan until smooth.

5. Combine. Toss the pasta through the sauce, adding a splash of pasta water if it's too thick. Season with salt and plenty of black pepper.

6. Slice and serve. Slice the steak against the grain and lay it over the pasta. Finish with extra parmesan and parsley.