This is heaven on a plate.  This is the only picture I snapped with my iPhone before I planted my face in my plate.  Oh.  My.  Goodness!    No step by step photos, just the recipe.  I also recommend  a lovely, full bodied Chardonnay with this meal.

Here’s the recipe.

Farfalle Pasta in Garlic and Cream Wine Sauce with Steak

1 lb. Farfalle (bowtie) Pasta
4 T. Butter
4 Cloves of freshly minced garlic
1 C Whipping Cream
1/4 C Sauvignon Blanc or dry white wine (NO cooking wine)
1 C Freshly Grated Parmesan
Salt, Pepper
Fresh Parsley (for garnish)

1 1/2 lb. Flank Steak
Salt, Pepper
2 T. butter

Cook pasta al dente.  (I always add chicken broth granules to my water to give the noodles alittle extra tastiness.)  Drain and reserve 1/4 C. of liquid.

In a sauce pan over medium heat, melt butter until bubbling.  Add garlic and swirl until lightly brown.  Splash a few ounces of Sauvignon Blanc and swirl until well blended.  Add whipping cream and stir.  Reduce heat and let warm and reduce a bit until thickened.  Slowly add 1 c. of grated parmesan cheese and melt together well.

Pour reserved liquid back in to the pasta pot over medium heat.  Return pasta to the pot and Pour in cream/butter mixture.  Toss well.

Melt butter in cast iron grill skillet over medium high heat.  Salt and pepper steak and sear each side 6-10 minutes depending on how well done you like your steak.  Slice against the grain. 

Serve pasta with steak slices on top.  Top with freshly grated parmesan, and chopped parsley.

Serve with a full bodied Chardonnay.

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