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Olive Garden Steak Gorgonzola Alfredo

By Todd Wilbur


Score: 5.00. Votes: 4
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Menu Description: "Grilled beef medallions drizzled with balsamic glaze, served over fettuccine tossed with spinach and gorgonzola-alfredo sauce."

This menu item builds on Olive Garden's great alfredo sauce recipe with the addition of gorgonzola cheese. The tangy cheese sauce works well with the sweet-and-sour balsamic reduction drizzled over the beef medallions. Find three 6-ounce sirloin steaks or whatever cut you prefer and slice each of them into four 1 1/2-ounce fillets. Get pounding with a kitchen mallet and make those steaks about 1/2-inch thick and they will grill up to same size as the medallions on the original dish. Between the pounding and the meat tenderizer in the beef seasoning, you will turn even the cheapest cut of beef into a tender morsel. Build your dish as described below and you will have re-created the taste and presentation of the original rich, tasty, fulfilling dish.

Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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Balsamic Glaze
  • 1/2 cup balsamic vinegar
  • 1/2 cup honey
  • 1 1/2 teaspoons Knox unflavored gelatin powder
Alfredo Sauce
  • 1/2 cup (1 stick) butter
  • 2 cups heavy cream
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon ground black pepper
  • 1/2 cup crumbled gorgonzola cheese
  • 1/4 cup grated Parmesan cheese
  •  
  • 1 12-ounce box fettuccine pasta
Beef Seasoning
  • 1/2 teaspoon meat tenderizer (McCormick brand works well)
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon dried thyme
  •  
  • 3 6-ounce sirloin steaks (each cut into four 1 1/2-ounce medallions)
  • 4 cups chopped fresh spinach
  • 3 tablespoons chopped green onions (about 2 onions)
Garnish
  • 3 tablespoons crumbled gorgonzola cheese
  • 2 tablespoons chopped sundried tomatoes
  • Do This
    • Restaurant/Brand
      Olive Garden
    • Instructions

      1. Make the balsamic glaze by combining balsamic vinegar, honey and unflavored gelatin in a small saucepan over low heat. Stir often as mixture comes to a simmer. Turn off the heat when mixture begins to boil, then remove it from the heat and cool at room temperature. The glaze will thicken even more as it cools.

      2. Make the alfredo sauce by melting butter in a medium saucepan over medium heat. Add the cream, garlic powder, pepper, and cheeses, and simmer over medium/low heat for 10 to 12 minutes or until thick.

      3. Bring 4 to 6 quarts of water to a boil and add the pasta. Cook until done, then drain.

      4. Preheat grill to high heat. Combine the beef seasoning ingredients. Pound the beef medallions to about 1/2-inch thick and sprinkle both sides with the seasoning blend. When your grill is hot, cook the beef medallions for 2 to 3 minutes per side or until cooked to your preference.

      5. Just before serving the dish, add chopped spinach and chopped green onions to the alfredo sauce. For each serving toss approximately one-third of the fettuccine pasta with about 3/4 cup of the alfredo sauce in a medium bowl. Spoon onto a serving plate, and then arrange 4 beef medallions on the pasta. Drizzle balsamic vinegar glaze over each beef medallion. Combine gorgonzola cheese crumbles with chopped sundried tomatoes and sprinkle about 1 1/2 tablespoons of this mixture over the beef medallions. Repeat for the remaining two servings.
       
      Serves 3 as an entree.

Reviews
Average rating:

Score: 5.00. Votes: 4
Rating of votes (4)
5
 
4 customers
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Regina
Mar 27, 2010, 22:00

This is SOOOOOOO good. No, not good, that word does not do justice for this recipe. It's Fantastic! The balsamic glaze is amazing. It's all pretty simple to prepare, which makes it even better.

Jason
Dec 7, 2008, 23:00

This recipe was spot on. I was amazed. My balsamic glaze turned out to be a little too thick, but was fine when warmed up. Tasted amazing and I was pleasantly surprised.

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