Copycat Steak Gorgonzola

This is Doug's favorite dish at Olive Garden. We don't go very often, less so since they got rid of the steak gorgonzola on their menu a while back. Doug lamented about it so I found this copycat recipe...and then Olive Garden brought it back! Doug said this was a pretty good homemade version though and he was very happy.

For those of you unfamiliar with gorgonzola cheese, it's in the bleu cheese family. So if you don't like bleu cheese, you won't like the topping. However, I ate this without the gorgonzola and it was pretty good just plain.

• 1 lb steak medallions
• 1 Tbsp balsamic vinegar
• salt
• pepper
• 1 lb fettuccine
• 1/4 lb unsalted butter
• 2 cups heavy cream
• 2 cups spinach
• 1/4 tsp nutmeg
• 1 cup Parmesan cheese
• 6 oz gorgonzola crumbles, divided
• 4 Tbsp balsamic glaze
• 1/4 cup sun-dried tomatoes, chopped

Salt and pepper both sides of the steak. Place the steaks in a zip top bag and add the balsamic vinegar. Seal and let the steak marinate for at least 30 minutes and up to 4 hours.

Heat a large nonstick skillet over medium heat. When hot, add the steak medallions. Cook until you reach your desired doneness. The time this takes will vary with how thick the steak pieces are. They will continue to cook as they are resting so stop just shy of how done you'd like them. Place steak on a plate and cover with aluminum foil to rest as you cook the remaining elements.

Start the water for the fettuccine pasta. Cook as per package directions until just shy of al dente. Drain the pasta and set it aside, reserving 1 cup of cooking liquid in case the sauce is too thick.

While pasta is cooking, combine the butter and cream in a large saucepan or wide skillet with tall edges. Heat over medium until the butter is melted into the cream. Turn the heat to medium low. Add the nutmeg and spinach to the cream and butter mixture. Cook until the spinach is wilted, approximately 5 minutes. Add the Parmesan cheese. Season with salt and pepper to taste.

Add the pasta to the sauce and toss to coat. Let it cook for 2-3 minutes to combine the flavors. If the sauce is too thick, add a little pasta water to loosen the sauce. If too thin, let it cook a little longer.

Take the pasta off the heat. Add 4 oz gorgonzola cheese and toss to combine. Separate the pasta into bowls or plates. Top each with the steak medallions, balsamic glaze, sun-dried tomatoes, and additional gorgonzola for garnish.

Serves 4

Prep Time: 30 minutes

Total Time: 1 hour

Recipe from www.threeolivesbranch.com