Fresh Cracked Pepper Fettuccine with Alfredo and Flank Steak

During the winter time of year, it seems very appropriate to eat the heavier sauces and foods that just don't fit into typical summer fare. While most of these foods taste great, they are normally accompanied with high calories. This may be fine for those shoveling snow or working outside in the cold, but may add up to quickly for others. Leave it up to a chef and nutrition student to try to create an alfredo sauce that is both tasty and health conscious.

The alfredo sauce for this recipe is made with a roux (which is described in our "ask the chef" section of this blog), and is made with fat-free milk and no cream. This sauce is simple to make and is creamy and rich tasting, and has very little fat per serving.

Ingredients: Yield: 4 servings
1 12 oz package - Pastamore Fresh Cracked Pepper Fettuccine
1 lb - Flank steak
1.5 Cups - Fat-free milk
.5 Cup - Fresh grated parmesan cheese
2 Tbsp - Butter
2 Tbsp - Flour
.5 - Shallot - minced
3-4 oz - Pastamore Cabernet and Roasted Garlic Marinade
1 sprig - Fresh rosemary (half chopped, half as garnish)
To taste - Salt and Pepper

Directions:
1. Preheat oven to 350F. Start a large pot of water on the stove for the pasta. In a large pan, sear the flank steak on both sides. (The flank steak should be marinated before being cooked in Pastamore Cabernet and Roasted Garlic Marinade. Marinate for a minimum of 3 hours or overnight.) After the steak is seared, place on a baking sheet and finish the cooking process in the oven. Be sure to take the temperature of the steak in intervals to ensure that the steak does not become overcooked. (If flank steak is cooked past medium it is very tough.) Remove from the oven and let rest for 10 minutes when the desired doneness is reached (Approx. 150F)

2. In a large saucepan, begin making the roux (this process is described in the "ask the chef" section of this blog). When the desired color and thickness of the roux is reached, remove from the heat and allow to cool for a few minutes. In a separate pan, saute the shallots in .5 Tbsp of butter over medium-high heat until the shallots are translucent. Add .5 cup of milk to the pan and add the roux. Mix thoroughly and then add the remaining milk and the parmesan. Add the chopped rosemary and allow the sauce to cook and reduce. Salt and pepper to taste. If the sauce is too thick, add extra milk. However, if the sauce is too thin, reduce longer or add more roux.

3. Lightly salt and oil and the boiling pasta water, and then add the Pastamore Fresh Cracked Pepper Fettuccine. Cook until the pasta is al dente. Drain the water from the pasta. Toss with the sauce or plate the pasta and top with the sauce.

4. Cut the flank steak into strips against the grain of the meat. Place the steak atop the pasta and sauce, and finally garnish with the remaining rosemary.

If a creamier sauce is desired, heavy cream or half-and-half can be substituted for a portion of the milk. For instance, 1 cup of milk can be used in conjunction with .5 cup of heavy cream.