steak Fettuccine with Truffle Cream Sauce is a culinary journey that marries the robust flavors of a classic steak dinner with the delicate elegance of Italian pasta. This dish is a testament to the power of culinary fusion, blending the rustic charm of Italian cuisine with the rich, savory notes of French gastronomy.
Ingredients:
12 ounces (340g) high-quality flank steak, trimmed
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Preparation Process:
1. Prepare the Steak: Season the flank steak generously with salt and pepper. Heat a cast-iron skillet over high heat. Sear the steak for 2-3 minutes per side, or until desired level of doneness. Remove from the pan and let rest for 5 minutes before slicing thinly.
2. Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside.
3. Create the Sauce: In the same skillet used for the steak, add the heavy cream, Parmesan cheese, truffle oil, garlic, thyme, and Dijon mustard. Bring to a simmer over medium heat, stirring constantly until the sauce thickens and becomes creamy.
4. Assemble the Dish: Toss the cooked fettuccine with the truffle cream sauce, ensuring each strand is evenly coated. Divide the pasta among plates and top with thinly sliced steak.
Total Time: Approximately 30 minutes
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Serving Ideas:
Elevate the Presentation: Garnish with freshly grated Parmesan cheese, a drizzle of truffle oil, and a sprig of fresh thyme.
This dish is a harmonious blend of cultures, drawing inspiration from the hearty steaks of American cuisine and the elegant pasta dishes of Italy. The rich, indulgent truffle cream sauce, a nod to French culinary traditions, elevates the dish to new heights. Each bite is a journey through time and space, a testament to the power of culinary fusion.
Image Source: cookingwithcarbs.com
