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Transfer to a plate to let rest for 10 minutes. Thinly slice steak. Step 3 In skillet, melt butter over medium heat. Add garlic and cook until softened and fragrant, 1 to 2 minutes. Whisk in flour.

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To make the alfredo sauce, add butter to a small saucepan. Melt the butter, then add heavy cream, garlic, and shredded parmesan. Stir as it goes to melt the cheese and create a creamy smooth sauce. Add parsley, salt, and pepper. Remove from heat and pour over the previous saucepan, where you set aside the cooked fettuccine.

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Air-fry the Steak: Remove the steak from the pan and put it in the air-fryer for 12 minutes at 375 °F. 3. Sauté the Aromatics: Continue sautéing 1 tbsp garlic with 1 tbsp olive oil for 30 seconds until fragrant. 4. Sauté the Mushrooms: Add 8 oz white mushrooms and sauté for another 4 minutes until brown.

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When the butter bubbles, add the garlic, cooking until fragrant and lightly colored, about 1-2 minutes. Lower the heat to low, and pour in the cream and milk. Add the grated parmesan cheese, and stir until smooth and creamy, about 4-5 minutes. Give the sauce a taste, and add extra salt and pepper, if necessary.

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Heat the oil and butter in a large heavy bottomed pan on medium high heat. Lightly salt steak and place it in the pan. Sear for 2minutes, flip, sear for another 2 minutes, flip, sear 1 more minute then remove from the heat and rest. Deglaze the pan with the wine, 1 minute. Add the chicken stock, cream, and peppercorns and cook for 1 minute.

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Make Cream Sauce. Melt butter in a large fry pan over medium heat. Add minced garlic and cook until fragrant, 1-2 minutes. 2 tbs butter, 3 garlic cloves. Whisk in cornstarch (or flour if using) until fully dissolved. Stir in broth and milk, stirring frequently. Allow the sauce to thicken and start to boil.

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Instructions. In a big pot of salted boiling-water, cook the pasta according to package instructions until al-dente. Drain & put aside. Coat both sides of steak with oil & season liberally with pepper and salt. In a large-skillet over medium-high heat, cook steak till your preferred doneness for 4minutes each side for medium-rare.

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Whisk egg mixture into the saucepan slowly. Season with salt and pepper. Allow Alfredo sauce to cool and refrigerate until needed. Combine salad dressing, rosemary, and lemon juice in a large bowl. Add steak and stir to coat. Marinate in the refrigerator for 4 hours. When ready to prepare the meal, preheat an outdoor grill for medium heat and.

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While the pasta cooks, sear the steak on each side in a skillet with oil over high heat until medium-rare. Remove the steak and transfer it to a plate. Let it rest for 5 to 10 minutes before slicing the steak. In the same skillet over low to medium heat, retain one tablespoon of oil. Add butter and onion.

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Discard any remaining marinade. Sear both sides of the steaks for about 4 minutes or until the internal temperature reaches 135-140°F for medium rare. Remove the steak to a cutting board to rest. Make the cream sauce: Melt butter in a deep skillet, like a cast iron skillet, or dutch oven over medium heat.

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Drain and set aside. Preheat a cast iron skillet or other heavy-bottomed skillet over medium high heat. Add butter. Generously season steaks with salt and pepper. Add to the hot skillet and cook until caramelized and golden brown, 2-4 minutes. Flip and cook the other side. Cook steak to your desired doneness.

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Keep warm over low heat. Place a cast iron pan over medium-high heat. Pat steak dry, rub with the remaining 1 ½ teaspoons olive oil, and season well with salt and pepper. Cook steak for 2 minutes.

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Cook for 30-60 seconds, until fragrant. Whisk in heavy cream & milk: Whisk in the cream and milk, a little at a time, until combined. Reduce the heat to low, then stir in the tomatoes. Let the sauce simmer gently for 5-10 minutes to thicken a bit while the steaks and pasta finish cooking.

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Add butter and garlic to the mushrooms in the pan, and continue to fry for 30 seconds. Add cream to the mushroom mixture, and scrape any flavour spots up from the base of the pan. Then mix grated fresh parmesan into the cream, allowing it to simmer and thicken slightly. Add cooked fettuccine pasta to the cream mixture and turn to coat.

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How to Make Steak Alfredo. In a pot over medium heat, add the butter to melt. In a separate large pot, cook the fettuccine according to package instructions, just slightly under for al dente. Once the butter has melted, add in the minced garlic and stir frequently for 2-3 minutes, until fragrant.

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Heat the butter in a high-sided skillet over medium heat. When the butter bubbles, add the garlic, cooking until fragrant and lightly colored, about 1-2 minutes. Lower the heat to low, and pour in the cream and milk. Add the grated parmesan cheese, and stir until smooth and creamy, about 4-5 minutes.