Steak Gorgonzola La Olive Garden
Indulge in restaurant-quality flavor at home with this Steak Gorgonzola La Olive Garden recipe—a luscious fusion of tender beef medallions, creamy gorgonzola sauce, and vibrant sautéed spinach and grape tomatoes. Served atop a bed of perfectly al dente fettuccine or tagliatelle, this dish is elevated with a rich balsamic glaze and a sprinkle of Parmesan and fresh parsley for the ultimate finishing touch. It’s a gourmet meal that’s surprisingly simple to recreate, requiring just 45 minutes from start to finish. Pair this Italian-inspired masterpiece with a crisp salad and warm breadsticks to truly capture the Olive Garden experience in the comfort of your kitchen. Perfect for date night or an elegant family dinner, this recipe is sure to impress!
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Recipe Information
Ingredients
- 1 pound Beef tenderloin steaks (cut into medallions)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 1 cup Heavy cream
- 0.5 cup Gorgonzola cheese (crumbled)
- 2 cups Baby spinach
- 1 cup Grape tomatoes (halved)
- 12 ounces Fettuccine or tagliatelle pasta (cooked al dente)
- 0.25 cup Balsamic vinegar
- 2 teaspoons Sugar
- 0.25 cup Parmesan cheese (grated, for garnish)
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Season the steak medallions with salt and black pepper on both sides.
In a skillet, heat olive oil over medium-high heat. Add the steak medallions and sear for 3-4 minutes per side for medium-rare, or cook to your desired level of doneness. Remove the steak from the skillet and set aside, covering loosely with foil to rest.
Reduce the heat to medium. Add butter to the same skillet and melt. Pour in the heavy cream and stir to combine.
Simmer the cream for 2-3 minutes, then add the gorgonzola cheese. Stir until the cheese is melted and the sauce is smooth. Remove from heat and set aside.
In a separate skillet, lightly sauté the baby spinach and grape tomatoes in olive oil for 1-2 minutes, just until the spinach wilts. Remove from heat.
To make the balsamic glaze, combine balsamic vinegar and sugar in a small saucepan over medium heat. Simmer for 5-7 minutes, stirring occasionally, until the mixture thickens and reduces by about half. Remove from heat and let cool slightly.
In a large serving bowl or dish, toss the cooked pasta with the gorgonzola sauce until well coated.
Top the pasta with the rested steak medallions, sautéed spinach, and tomatoes.
Drizzle the balsamic glaze over the steak and pasta.
Garnish with grated Parmesan cheese and chopped fresh parsley before serving.
Nutrition Facts
Calories |
3857 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 263.3 g | 338% | |
| Saturated Fat | 128.3 g | 642% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 827 mg | 276% | |
| Sodium | 5366 mg | 233% | |
| Total Carbohydrate | 138.2 g | 50% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 24.1 g | ||
| Protein | 187.0 g | 374% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1419 mg | 109% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 2642 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
