Creamy Garlicky Steak Fettuccine Recipe

Experience the ultimate comfort and decadence with this creamy garlicky steak fettuccine recipe from Tasting Table Recipe developer Jennine Rye.

– ¾ pound (12 ounces) ribeye steak – 1 tablespoon + 1 ½ teaspoons olive oil, divided – 2 shallots, finely diced – 7 ounces mushrooms, sliced – 2 cloves garlic, finely chopped – ½ cup white wine – ½ cup heavy cream – 1 teaspoon freshly squeezed lemon juice – 2 tablespoons grated Parmesan cheese – Salt and black pepper, to taste – 4 ounces fettuccine – 2 tablespoons shaved Parmesan, for serving



Bring steak to room temperature from fridge. Warm 1 tablespoon olive oil in a deep frying pan on medium. 

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Sauté shallots, mushrooms, and garlic for 5-6 minutes to soften. Simmer sauce with white wine for 3–4 minutes. 

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Turn heat down to medium-low and add heavy cream, lemon juice, and Parmesan. Stir sauce and add salt and pepper.

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Medium-high heat a cast iron pan. After patting steak dry, rub with remaining 1 ½ teaspoons olive oil and season with salt and pepper.

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Steak should be medium-rare and have a brown crust after 2 minutes on each side. Remove from pan and rest. 

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Boil a large pot of salted water. Cook fettuccine al dente per package directions. Save 1 cup of pasta water before draining fettuccine. 

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Stir fettuccine into cream sauce, adding pasta water as needed to loosen and coat.

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Slice steak thinly with a sharp knife. Add steak slices and Parmesan to pasta and serve immediately.

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