ingredients

• 1 lb flat iron steak
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 1 tablespoon olive oil
• 1 lb fettuccine pasta
• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups half and half
• 2 tablespoons cream cheese
• ⅓ cup shredded Parmesan cheese

cooking

1. Prepare pasta according to package directions.
2. Heat a large skillet over medium high heat. Add olive oil. Season steak with salt and pepper. Place steak in the skillet and cook for 5-7 minutes per side or until it reaches an internal temperature of 135 degrees for medium rare. Remove steak and allow it to rest.
3. Melt butter in a saucepan over medium heat. Add flour and whisk until a thick paste begins to form. Slowly stream in the milk, whisking continuously.
4. Bring milk mixture to a low boil (small bubbles will form around the edges) and allow it to cook for 1-2 minutes or until it begins to thicken. Whisk in the cream cheese and the Parmesan cheese until smooth.
5. Toss the pasta with the sauce and pour onto a platter.
6. Slice the beef across the grain and arrange the beef over the past. Serve with additional Parmesan cheese if desired.