Fettuccine Alfredo with Sirloin and Jalapenos
Source: my recreation of a dish served at Ship to Shore Restaurant in Kingston, NY
oil for cooking
2 cloves garlic minced
1 small onion, chopped
1 jalapeno pepper, sliced
1 pound sirloin tips, seasoned with salt and pepper
1/4 cup dry white wine
3/4 cup heavy cream
1/4 cup fresh grated parmesan
3 oz monterey jack cheese, cubed
1/2 lb fettucini
Salt to taste
Cook pasta in boiling water until al dente.
In large skillet over med-high heat, cook sirloin tips in 1 T oil a few minutes on each side, until just underdone. Remove to platter, cover and let rest.
Using same pan, reduce heat to medium and add more oil if necessary. Saute onion and jalapeno in oil until soft. Add garlic and cook 30 seconds more. Remove to serving dish.
Deglaze pan with wine, reduce. Stir in cream and parmesan, cook until thickened.
Meanwhile, slice beef.
Toss veggies, meat, sauce and cheese cubes with cooked pasta, season to taste.
2-3 servings