Ingredients:

  • 1.5 lbs Top Sirloin medallions, cut into 1-inch pieces
  • 1 tbsp Avocado oil
  • 1 tsp Coarse sea salt
  • 0.5 tsp Freshly cracked black pepper
  • 12 oz Dried Fettuccine pasta
  • 2 cups Fresh baby spinach, packed
  • 0.5 cup Sun-dried tomatoes in oil, julienned
  • 2 tbsp Unsalted butter
  • 3 cloves Garlic, minced
  • 1 cup Heavy cream
  • 0.5 cup Low-sodium chicken bone broth
  • 4 oz Gorgonzola dolce cheese, crumbled
  • 0.5 cup Freshly grated Parmesan cheese

Instructions:

  1. Pat the steak medallions bone-dry with paper towels. Season generously with salt and pepper. Heat a cast iron skillet over medium-high heat with avocado oil until shimmering.
  2. Sear the steak in batches for 2–3 minutes per side until a mahogany crust forms. Remove to a plate and tent loosely with foil to rest.
  3. Boil the fettuccine in salted water until al dente, approximately 1-2 minutes less than package directions. Reserve a small amount of pasta water before draining.
  4. In the same skillet used for the steak, reduce heat to medium. Add butter and garlic, sautéing for 1 minute while scraping up the browned bits (fond) from the pan.
  5. Whisk in the chicken bone broth and heavy cream. Bring to a gentle simmer.
  6. Slowly whisk in the Gorgonzola and Parmesan cheeses until the sauce reaches a uniform, velvety consistency.
  7. Fold in the fresh spinach and sun-dried tomatoes until the spinach is wilted. Toss the cooked pasta into the sauce, adding reserved pasta water if needed to adjust consistency. Top with rested steak medallions and serve.