It is no surprise that date nights are few and far between for a multitude of reasons, COVID-19 reigning supreme. And, we live in another country, and babysitters are too expensive.
Because of this we have chosen to often make “fancy” meals at home.
Steak is always a go-to for an above-average weeknight meal. Paired with a rich fontina cheese sauce and a wine reduction, this steakhouse pasta is a perfect meal for a nice dinner with your significant other.
- 1 pound pappardelle pasta, cooked to package directions
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1/2 cup dry white wine (optional)
- 1-28 ounce diced tomatoes, drained
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 3/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon lemon pepper seasoning
- 1 pound steak of your choice
- 3/4 cup heavy cream
- 1 tablespoon prepared horseradish
- 3/4 cup fontina cheese, grated
- 3 cups baby spinach
- fresh basil leaves, for serving
- Oil, for brushing
- In a large deep skillet over medium heat, drizzle some olive oil and add the garlic. Cook for a few minutes, stirring so it won’t burn. Add in the white wine, if using, and cook for a few minutes to allow the alcohol to cook off, about 4 minutes.
- Add the canned tomatoes and stir to combine. Add in the sugar, 1/4 teaspoon of the salt, 1/4 teaspoon of the pepper, and the pepper flakes. Cook for 10 minutes, stirring occasionally.
- Meanwhile, brush a grill pan with oil and heat to medium-high. While the grill pan is heating, in a small bowl, combine seasoned salt, lemon pepper, remaining 1/4 teaspoon salt, and remaining 1/2 teaspoon pepper. Sprinkle half of the seasoning on either side of the steak.
- Cook the steak for about 3 minutes on both side; you are looking for a medium-rare. Set the steak on a board to rest.
- Reduce sauce heat to low, pour in the cream and stir to combine. Let the sauce heat back up. Add the horseradish and fontina, then stir until the cheeses are totally melted in the sauce.
- Add in the spinach and the pasta to the sauce, and toss everything together.
- Slice the steak against the grain and serve it up alongside or on top of the pasta with fresh basil on top.
In a large deep skillet over medium heat, drizzle some olive oil and add the garlic. Cook for a few minutes, stirring so it won’t burn.
Pour in 1/2 cup of dry white wine and cook it off for a few minutes, so it is reduced by about half.
Add in a large can of diced tomatoes. Then add in some sugar, salt, pepper, and red pepper flakes. Cook for 10 minutes, stirring occasionally.
Meanwhile, heat a grill pan and brush with olive oil.
In a small bowl, combine some seasoned salt, lemon pepper, salt, and black pepper. Sprinkle half of the seasoning on either side of a steak.
Place the steak into the grill pan and cook for about 3 minutes on both sides.
You are looking for the steak to be about medium-rare. Set the steak on a board to rest.
Reduce the heat to low on the tomato sauce, pour in some heavy cream. Stir to combine and then let the sauce heat back up.
Add in a heaping tablespoon of prepared horseradish to the sauce.
Place some grated fontina cheese into the sauce, as well, and then stir until the cheeses are totally melted into the sauce.
Add some fresh spinach into the sauce…
and then some cooked pappardelle pasta. Toss everything together.
Slice the steak against the grain.
To serve, place some pasta on the plate, add some steak, and then sprinkle some fresh basil on top.