Saturday, December 31, 2011

Balsamic Glazed Steak with Gorgonzola Alfredo Ravioli

I had a dish a while ago at Olive Garden that had all these components of balsamic glaze, steak, and pasta. It is wonderful and one of my favorite dishes there. I decided to make my own version of it at home. The one at Olive Garden came with fettuccine, I decided to use some fresh made ravioli I found at my local grocery store. 


Saute Pan
Small Sauce Pan
Large Sauce Pan
Mixing Bowl
Cutting Board


1 lb of Beef Tips
1/4 C Balsamic Vinegar
2 Tbs Sugar
4 Cloves Garlic, diced and divided in half
1/2 C Milk
2 Tbs Olive Oil
2 tsp Salt
2 tsp Black Pepper
1 tsp Oregano
4 oz Crumbled Gorgonzola
8 oz Fresh Ravioli 
1 Tbs Corn Starch
2 Tbs Water


Heat on medium high heat the saute pan with 1Tbs Olive Oil. Cook the beef tips until cooked through. Then pull the meat out of the pan and add the balsamic vinegar, half of the garlic, salt, black pepper, and the sugar. Cook until it boils for 2 minutes and then add back in the beef tips. Heat for another 2 minutes then pull off heat to thicken. 

Heat up large sauce pan filled with water until it is boiling, then add fresh ravioli in the water. Boil according to the directions with the ravioli. Drain and return to large sauce pan. 

While ravioli is boiling, in the small sauce pan add the 1/2 C milk, oregano, 3/4 of the gorgonzola, remaining olive oil,  and remaining garlic. Simmer for 5 to 10 minutes then for the last 2 minutes add the corn starch and water mixture to thicken the sauce. When the pasta is done then add the sauce to pasta and toss. Then top with the steak with balsamic glaze. Add the remaining gorgonzola on top. 


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