Ingredients
Kosher salt to taste
12 oz Fettuccine
1 lb Sirloin steak raw, about 1 inch thick
2 Tbsp Olive Oil
Ground Black Pepper to taste
2 Tbsp Butter
2 Cloves Garlic minced
2 Tbsp All-Purpose Flour
2 Cups Milk whole milk
½ Cup Parmesan Cheese freshly grated
1 Tbsp Parsley freshly chopped
1½ Cups Cherry Tomatoes halved
4 Cups Baby Spinach- 2 Tbsp Balsamic glaze
Instructions
- Cook fettuccine in boiling salted water according to its package directions until al dente. Reserve 1/2 cup pasta water before draining.
- While the pasta cooks, pat the sirloin dry and season with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Cook the steak about 4 minutes per side as a guide, continuing until the center reaches at least 145°F (63°C) on a food thermometer. Transfer to a clean board and rest about 10 minutes while preparing the sauce; rest at least 3 minutes before slicing thinly across the grain.
- Reduce the skillet to medium heat. Melt the butter, stir in garlic for about 30 seconds, then whisk in flour and cook 1 minute. Gradually whisk in the milk until smooth. Bring to a gentle simmer and stir about 5 minutes until thickened. Add cherry tomatoes and cook 2–3 minutes until softened.
- Reduce the heat to low. Stir in Parmesan and parsley, then add the pasta and spinach. Toss until the spinach wilts, using reserved pasta water a little at a time to loosen the sauce. Taste and adjust salt and pepper.
- Divide pasta among four plates and top with the sliced steak. Drizzle with the measured balsamic glaze and serve promptly.
Notes
Original ingredient amounts and four-serving yield are retained. The sauce uses milk, butter, and flour, followed by Parmesan; no heavy cream is needed. Timing is an estimate with pasta cooking while the steak and sauce are prepared. Steak thickness affects cooking time; use the thermometer endpoint and rest before slicing. No nutrition calculation is supplied.
