Fettuccine con Medaglioni di Manzo e Salsa al Gorgonzola (Fettuccine with Beef Medallions and Gorgonzola Sauce

Fettuccine con Medaglioni di Manzo e Salsa al Gorgonzola (Fettuccine with Beef Medallions and Gorgonzola Sauce ingredients

• 12 oz beef tenderloin or sirloin, cut into 1-inch thick medallions
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp unsalted butter
• 1 small shallot, finely minced
• 1 clove garlic, minced
• 1/4 cup dry white wine (e.g., Pinot Grigio)
• 1/2 cup heavy cream
• 2 oz Gorgonzola cheese, crumbled
• 1 tbsp fresh chives, chopped (for garnish)
• to taste salt
• to taste black pepper
• 8 oz fettuccine

How to make Fettuccine con Medaglioni di Manzo e Salsa al Gorgonzola (Fettuccine with Beef Medallions and Gorgonzola Sauce

1. Pat the 12 oz beef medallions dry with paper towels to ensure a good sear. Season them generously on both sides with 1/2 tsp salt and 1/4 tsp black pepper.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Carefully place the beef medallions in the hot skillet.
3. Sear the beef for 3-4 minutes per side for medium-rare, or longer for desired doneness, until a beautiful brown crust forms. Remove the beef from the skillet and set aside on a plate, tented loosely with foil, to rest.
4. Reduce the heat to medium-low. Add 1 tbsp unsalted butter to the same skillet. Once melted, add 1 finely minced shallot and 1 minced garlic clove. Sauté for 2-3 minutes until softened and fragrant, scraping up any browned bits from the bottom of the pan.
5. Pour in 1/4 cup dry white wine, increasing the heat to medium-high to deglaze the pan. Simmer for 1-2 minutes, stirring, until the wine has mostly reduced by half.
6. Stir in 1/2 cup heavy cream and bring to a gentle simmer. Add 2 oz crumbled Gorgonzola cheese, stirring constantly until the cheese has melted and the sauce is smooth and slightly thickened, about 2-3 minutes. Season the sauce with salt and black pepper to taste.
7. While the sauce is simmering, bring a large pot of salted water to a rolling boil. Add 8 oz fettuccine and cook according to package directions until al dente, typically 7-9 minutes. Drain the pasta, reserving about 1/4 cup of the pasta cooking water.
8. Add the cooked and drained fettuccine directly to the skillet with the Gorgonzola sauce. Toss well to coat the pasta. If the sauce is too thick, add a tablespoon or two of the reserved pasta water.
9. Slice the rested beef medallions into thick strips, if desired. Serve the Gorgonzola fettuccine immediately, topped with the beef medallions. Garnish with 1 tbsp fresh chopped chives.

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