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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. First start with the reduction it will take the longest and can be done ahead of time and stores for months at room temperature. | 2. In a wide sauce pan add the balsamic vinegar, cook uncovered over med/low heat until reduced by 1/2. ***open a window or well vent your kitchen*** The sauce will seem a little thin while it is hot. Let it cool in the pan for 1-2 hours and place back into the original bottle. Can be stored room temp for 6 mo to 1 year, refrigerated until the apocalypse or fuzzy. see http://www.instructables.com/id/Reduced-balsamic-vinegar/ for further help. | 3. Next will be the Alfredo sauce: in a sauce pot add the heavy cream and place over med to med/high heat. | 4. Add the garlic, onion, salt and pepper. | 5. Heat until the cream is reduced by 1/2 occasionally stir. | 6. Add the cheese and reduce the heat to low, stir in well. This sauce can be held on low for 15-20 minutes without breaking or loss of flavor. | 7. Season to taste with salt and pepper. | 8. With the sauce on low, your pasta should be cooking and all most done. | 9. Heat a 12" cast iron skillet over high heat. Season both sides of the meat with salt and pepper and coat in oil. | 10. When the skillet is ripping hot, sear the steak on both sides 1-2 minutes per side max. The meat should be rare at this point, that is ok. Remove and set on a plate, remove the skillet from the heat. | 11. Cut the meat into bite sized pieces. | 12. Add the butter to the cast iron skillet, it should melt quickly. | 13. Add the meat to the skillet and stir the butter into the meat. Let sit in hot skillet until cooked to med 2-5 minutes. | 14. Finish Option 1: In a large skillet (non-stick ok), heat 1 tablespoon of oil over med/high heat. Add the spinach heat 1-2 minutes. Add the pasta and sauce and heat through, stir with tongs. | 15. Plate the pasta mixture, add the cooked meat on top (remember presentations matters?). Add the crumbled Gorgonzola, and drizzle the balsamic reduction over the top. | 16. Finish Option 2: In a large skillet (non-stick ok), heat over med/high heat. Add the sauce, cook 1 minute add the pasta and toss with tongs. | 17. Plate the pasta mixture, add the cooked meat on top (remember presentations matters?). Add the crumbled Gorgonzola, and drizzle the balsamic reduction over the top. | 18. Finish Option 3: Place cooked pasta on a plate, add some of the sauce, the meat, the Gorgonzola cheese and drizzle the reduction. It is quick down and dirty, but the way I serve most days, unless I am trying to impress. | 19. This recipe may seem long, but I have tried to put as much detail into it as possible. There are a lot of advanced cooking techniques, that are hard to explain, but once you make the recipe it is actually quite easy and goes really fast 30-40 minutes. thank you for bearing with me. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
heavy cream	1	pint		-	-	-	-
parmesan cheese	1/2	cup		148.0	16.0	16.0	2.0
garlic clove	3	tablespoons		-	-	-	-
onion powder	1/2	tablespoon		11.7645	2.7296	0.3591	0.0359
salt	1	pinch		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
balsamic vinegar	1	bottle		-	-	-	-
fettuccine	1		cooked	28.066	3.9689	1.7577	0.7654
gorgonzola	1/4	cup	crumbled	-	-	-	-
baby spinach	1	cup		6.9	1.089	0.858	0.11699999999999999
sirloin steak	6	ounces		227.8	0.0	36.346	9.112
butter	1	tablespoon		85.5	3.9285	2.6715	7.2

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.