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by on October 6th, 2015

Ribeye Fettuccini with Mushrooms and Goat Cheese

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Love that goat cheese!

Why do we all want comfort food when it starts getting cold, damp and wintery? That is not Texas weather right now but it may be getting cooler in your area. Last year after trying for weeks to sell my Ethan Allen dining set that we had purchased back in the 70’s, I ended up donating it to a women’s organization then I ordered a French bakery style table to use for a dining table and I envisioned having this dish on my new table set with an Italian table cloth, some beautiful pasta bowls, flowers in some old olive oil cans and some good bottles of wine and couldn’t wait to try and put together this recipe.

Pasta always reminds me of eating our way around Italy several years ago. I can only think of one bad meal we had on that trip; all the rest were memorable to the point that I can shut my eyes and taste every dish. I can’t wait to go back some day.

While visiting in Nashville a couple of years ago I had this dish at the Firefly Grille and it was delicious. As always, I’m thinking can I make this and I never know how it’s going to turn out. I love goat cheese either in an appetizer or breaded and baked to top a salad, so putting it in with some good steak and fettuccine was easy. After reading the menu and quizzing the waiter I found out all the ingredients; so who needs a recipe to recreate this dish, not me, it was fairly easy.

Now, I’m waiting for that first cool weekend here in Texas so I can invite friends and make this dish again; maybe we will do it outside in our new outdoor kitchen. I hope you will try this dish and love it as much as I do. Don’t be afraid of the goat cheese either. Even if it isn’t your favorite cheese it is not strong in this recipe. As far as the asparagus broth goes; if you don’t want to make that just substitute some dry white wine.

BLAST FROM THE PAST: Pistachio Zucchini Fans is a recipe I first posted back in 2009 just months after starting my blog. I love making food “fans” of any kind and the pistachios make these delicious and crunchy.

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Chopping garlic is my least favorite thing to do so I decided to use the salt from the recipe and the garlic and mash it in my mortar and pestle and give it a try. It worked great.

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Put a little oil in the pan and brown a few pieces of the steak at a time. Cook only until it is still a little pink, 3-4 minutes.

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After removing the meat, add the onions and saute until they start to brown a little.

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Add the garlic and mushrooms and cook several more minutes until the mushroom start looking a little browned.

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My fresh English peas were suppose to be balanced for 90 seconds; so instead of messing up another pan, I simply but the peas in my spider strainer and dipped them in the cooking pasta water for 90 seconds.

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You now add the steak, pasta and peas to the pan with the cooking onions and mushrooms. Stir to combine and then add the pieces of goat cheese, mix quickly and serve.

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Ribeye Fettuccini with Mushrooms, Peas and Goat Cheese
I ordered this at the Firefly Restaurant in Nashville a couple of years ago and knew I had to recreate the dish.
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Ingredients
  1. 1 large Rib eye steak, cut into thin strips
  2. 4 Tbsp. unsalted butter
  3. 1 - 2 c. frozen English peas, thawed (I used fresh and 2 cups)
  4. 1/2 onion, sliced into thin slivers
  5. 2 cloves garlic, crushed and chopped
  6. 1 lb. fettuccini pasta
  7. 8 oz. sliced mushrooms, cut in half
  8. 4 oz. goat cheese
  9. asparagus broth* (you can serve grilled asparagus along with this dish)
  10. Salt and pepper to taste
Instructions
  1. Cut the rib eye steak into small strips. If the strips are too long, cut in half again. Set aside.
  2. If making the asparagus broth, cut the bottom 1 1/2 - 2" off the bottom of the asparagus and put in about 2 cups of water and simmer for about 30 minutes. Set aside until needed.
  3. Have a pot of salted water boiling for the fettuccini.
  4. Heat a skillet and then add the unsalted butter. Put several pieces of the rib eye steak in the skillet and cook until still a little pink. Remove from skillet and add more steak strips until you have cooked them all. You do not want to over crowd the skillet because they will not brown as well.
  5. After you have browned all the steak pieces and removed from pan, add the onions and sauté until they are transluent, then add in the mushrooms and garlic to the skillet and saute for 2-3 minutes until they are done. Add about 1/3 cup of the asparagus broth to the skillet, scraping up any browned bits that may have stuck to the bottom of the pan.
  6. Add in the English peas and stir about a minute or two and add the meat back into the skillet.
  7. Cook the pasta until al dente, drain. Add the pasta to the steak mixture and toss. Break up the goat cheese into small pieces. Stir quickly and if you need a little more liquid add in some more asparagus broth.
  8. Serves 4 people.
Notes
  1. If you don't want to make the asparagus broth, then just use some of the pasta cooking water.
Adapted from Recreated menu item from Firefly Restaurant in Nashville
Adapted from Recreated menu item from Firefly Restaurant in Nashville
http://rosemaryandthegoat.com/
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