@christopherhopkins1: Garlic Butter Steak Tips with Creamy Mushroom Fettuccine Ingredients: 1 lb fettuccine 1 1/2 lbs sirloin steak, cut into uneven bite-size tips 12 oz cremini mushrooms, sliced 2 tbsp olive oil 5 tbsp unsalted butter, divided 7 garlic cloves, minced, divided 1 tsp garlic powder 1/2 tsp smoked paprika 1 1/4 tsp salt, divided 1 tsp black pepper, divided 1 1/2 cups heavy cream 1 1/4 cups freshly grated Parmesan cheese, divided 1/2 cup reserved pasta water 2 tbsp chopped fresh parsley Directions: Boil the fettuccine in salted water until tender with a little bite. Reserve 1/2 cup pasta water, then drain. Pat the steak tips completely dry and season with garlic powder, paprika, 1/2 tsp salt, and 1/2 tsp pepper. Heat the olive oil in a large skillet over high heat. Sear the steak in a single layer in batches, undisturbed, until a deep golden-brown crust forms. In the last minute add 2 tbsp butter and 2 minced garlic cloves and spoon over the steak. Transfer to a plate with the pan juices. Lower the heat to medium-high, add 1 tbsp butter, and cook the mushrooms in a single layer without stirring too much until dark golden at the edges, about 6 minutes. Season with 1/2 tsp salt. Add the remaining butter and garlic and cook until fragrant. Pour in the heavy cream, scraping up the browned bits, and simmer 3 minutes. Reduce the heat and stir in 1 cup Parmesan until thick and glossy. Season with the remaining salt and pepper. Add the fettuccine and toss until coated, loosening with pasta water as needed. Heap into wide white bowls, pile the steak with its juices over the top, and finish with the remaining Parmesan and parsley. Cooking Time: 40 minutes | Servings: 5 | Calories: 880 per serving

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Monday 09 November 2026 10:26:06 GMT