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sliced steak sitting on pasta with a creamy sauce in black pan
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Creamy Steak Alfredo with Mushrooms and Fettuccine

Steak Alfredo - a creamy combination of your favourite cut of steak plus fettuccine alfredo with mushrooms as well.
Course Main Course
Cuisine Modern Australian
Total Time 20 minutes
Servings 4
Calories 834kcal
Author Lee-Ann Grace

Ingredients

  • 250 g fettuccine pasta
  • 4 beef steaks I used rump medallions approx 175g each (see my notes)
  • 2 tablespoon olive oil
  • 500 g button mushrooms sliced
  • 1 tablespoon fresh rosemary leaves finely chopped
  • 300 ml cream pure cream - 35% milk fat with no thickeners
  • 30 g grated fresh parmesan (plus some extra to serve)
  • 2 large garlic cloves crushed
  • 2 tablespoon butter
  • salt and pepper
Metric - US customary

Instructions

  • Cook pasta according to packet directions.
    250 g fettuccine pasta
  • Meanwhile, generously season both sides of the steaks with salt and pepper and fresh rosemary.
    1 tablespoon fresh rosemary leaves, salt and pepper, 4 beef steaks
  • In a large frying pan, heat the olive oil and fry the steaks on both sides until they are cooked to your liking. Then remove the steaks from the pan and set it aside and cover to keep warm.
    2 tablespoon olive oil
  • Add sliced mushrooms to the pan and fry until golden. Then add butter and crushed garlic to the mushrooms in the pan, and continue to fry for 30 seconds.
    500 g button mushrooms, 2 tablespoon butter, 2 large garlic cloves
  • Add cream to the mushroom mixture making sure to scrape up any flavour spots from the base of the pan, then add the grated fresh parmesan and mix to combine. Bring the cream mixture to a simmer, and simmer until it thickens slightly.
    300 ml cream, 30 g grated fresh parmesan
  • Add cooked fettuccine pasta to the cream mixture, turning to coat the pasta in the sauce.
  • Thinly slice the steaks and then add it to the creamy pasta to serve.

Notes

  • The cut of steak you use for this is really up to you and what you prefer. In the photos you see here I have used beef rump steak medallions. My recommendation is for a nice thick cut of steak, this means that you can get a good sear on both sides of the steak without overcooking it in the middle. Which brings me to my second top tip...
  • One of the ways I achieve extra flavour in this dish is to sear your steak really well on each side to get some good caramelization and colour - this equals flavour!
  • I am also generous when seasoning the steak with salt and pepper along with the finely chopped fresh rosemary.
  • Another flavour tip of mine is if you use a cut of beef with some fat (strip loin/sirloin/porterhouse) leave the fat on when frying the steak, and don't wipe out the pan after you remove the steak unless there is a large amount of fat - extra flavour! You can cut the fat off (or not!) when you slice the steak at the end.
  • For me, the two large garlic cloves in the recipe is a minimum, but I really like my garlic!
  • Remember that the sauce also thickens on standing/cooling when you are deciding if it's thickened up enough in the pan.
  • If you don't like rosemary or don't have it you could substitute fresh thyme leaves.
*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*

Nutrition

Calories: 834kcal