1 lb flat iron steak
½ tsp pepper
¼ tsp salt
1 tbsp olive oil
1 lb fettuccine pasta
2 tbsp butter
2 tbsp flour
2 cups half and half
2 tbsp cream cheese
⅓ cup parmesan cheese, shredded
Prepare pasta according to package directions.
Heat a large skillet over medium-high heat. Add olive oil. Season steak with salt and pepper. Place steak in the skillet and cook for 5 to 7 minutes per side or until it reaches an internal temperature of 135 degrees F for medium-rare. Remove steak and allow it to rest.
Melt butter in a saucepan over medium heat. Add flour, and whisk until a thick paste begins to form. Slowly stream in the milk, whisking continuously.
Bring the milk mixture to a low boil and allow it to cook for 1 to 2 minutes or until it begins to thicken. Whisk in the cream cheese and the Parmesan cheese until smooth
Toss the pasta with the sauce and pour onto a platter.
Slice the beef across the grain and arrange the beef over the past. Serve with additional Parmesan cheese if desired. Enjoy!
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