4 to 6 servings
YouTube instructional video is at the bottom.
What you’ll need
1 pound Top sirlion steak
12 ounces broccoli
Heavy cream
Salted butter
Olive oil
Better than bouillon beef base
White wine
Shredded parmesan cheese
Seasonings
Onion
Garlic
Parsley
Salt
Black pepper
Tony Chachere’s creole seasoning
Chef Paul’s poultry magic
Granulated Onion
Granulated Garlic
Fettuccine pasta
Tools you’ll need
Meat Mallet
Preparation of ingredients
Seasonings
Step 1- Chop half of a yellow onion. Press 3 cloves garlic with a garlic press. Chop parsley until minced. Rinse parsley before chopping.
Broccoli
Step 2- Rinse Broccoli with cold water. Cut the stems off of the broccoli florets. Separate the broccoli florets.
Steak
Step 3- Rinse top sirloin steak with cold water. Pat both sides of the steak dry with napkins. Hit both sides of the steak with a meat mallet. Cut the steak into small strips. Place into bowl and set aside.
Fettuccine pasta
Preheat fire to medium heat.
Step 4- Add 3 quarts water and 1 1/2 teaspoons salt into a medium-sized pot. Bring to a simmer. Add fettuccine pasta. Let simmer for 12 to 14 minutes. Add into a strainer and let cool completely.
Parboiling the broccoli
Preheat fire to medium heat.
Step 5- Add 2 quarts water and 1 teaspoon salt into a medium-sized pot. Bring to a simmer. Add broccoli pieces. Let simmer for 2 minutes. Add into a strainer and let cool completely.
Sauteeing the steak strips | Beef Base mixture
Step 6- Spread 1 teaspoon olive oil around a large saucepan. Preheat fire to medium heat, and let saucepan get hot for 1 to 2 minutes.
Step 7- Add Steak strips and stir. Let saute for 2 minutes. Add into a small mesh strainer with a bowl underneath it. Add 1/2 teaspoon of Better than bouillon beef base into the steak pan juices and stir until the beef base has dissolved into the pan juices.
Making the beef alfredo sauce
Preheat fire to medium heat.
Step 8- Add 5 tablespoons salted butter and 1/2 cup chopped yellow onion into a large saucepan. Let sauté for 3 to 4 minutes stirring occasionally.
Step 9- Add 3 cloves pressed garlic, 2 1/2 cups heavy whipping cream, 1/4 cup white wine, 1/3 cup beef base mixture (Beef pan juices), 1/8 or 1/4 teaspoon salt, 1/8 teaspoon black pepper, 1/8 or 1/4 teaspoon Tony Chachere’s creole seasoning, 1/4 teaspoon Chef Paul’s poultry magic, 1/2 teaspoon grandulated onion, 1/2 teaspoon grandulated garlic, and 1 or 2 tablespoon freshly chopped parsley. Stir all ingredients together. Let simmer for 3 minutes stirring occasionally.
Step 10- Add 1/3 or 1/2 cup shredded parmesan cheese and stir. Let simmer for 3 minutes, stirring occasionally. Add steak strips, and broccoli and stir. Let simmer for 2 minutes.
Step 11- Turn fire off and add 1 pound cooked fettuccine pasta and stir until combined.
Quick tips- Let cool for 30 minutes to 1 hour befor serving. It wil thicken as it cools. For best results, serve the next day so the flavors can settle and increase overnight.
YouTube instructional video
