Creamy Steak Fettuccine Alfredo

Method

1. Boil a large pot of salted water. Add the fettuccine and cook until al dente according to package instructions. Reserve ¼ cup of the pasta water before draining.
2. Pat the steak dry and season both sides with Cajun seasoning. Heat olive oil in a large cast-iron skillet over medium-high heat. Add 1 tablespoon of butter and the steak. Sear for 3-4 minutes per side for medium-rare (internal temperature 130°F). Remove steak to a cutting board and let rest for at least 5 minutes.
3. In a separate large skillet, melt 1 tablespoon of butter over medium heat. Sauté the chopped shallot until softened, about 1 minute. Pour in the white wine and cook until it reduces by half, about 2 minutes. Stir in the heavy cream and the remaining 4 tablespoons of butter. Cook until the butter melts and the sauce is hot, reducing heat if necessary to prevent boiling. Stir in ¾ cup of the grated parmesan.
4. Add the drained fettuccine to the skillet with the sauce and toss to coat evenly. If the sauce thickens, add a splash of the reserved pasta water to loosen it. Slice the rested steak. Serve the pasta on a platter, arrange the steak slices on one side, and sprinkle with fresh chives, black pepper, and the remaining ¼ cup of parmesan.