Made dinner this evening, and my husband couldn’t get enough! It was just the two of us.

Fettuccine Alfredo with grilled beef fillet is a comforting dish that marries the rich, creamy flavors of traditional Italian pasta with the hearty, robust taste of Midwestern beef. This dish is a nod to the classic Italian-American cuisine that has found its way into many family gatherings and Sunday dinners. The creamy Alfredo sauce, with its roots in early 20th-century Rome, pairs beautifully with the grilled beef, offering a satisfying meal that warms both the heart and the soul. It’s a dish that brings together the best of both worlds, perfect for those who appreciate the simplicity of pasta and the depth of a well-cooked steak.

This dish pairs wonderfully with a simple green salad dressed with a light vinaigrette, which helps to cut through the richness of the Alfredo sauce. A side of garlic bread or a crusty baguette is perfect for sopping up any leftover sauce. For a touch of freshness, consider serving with steamed or roasted seasonal vegetables, such as asparagus or green beans, which add a nice contrast to the creamy pasta and savory beef.

Servings: 4

1 pound fettuccine pasta
1 cup heavy cream
1/2 cup unsalted butter
1 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper, to taste
2 beef fillets (about 6-8 ounces each)
1 tablespoon olive oil
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh thyme, chopped
1 tablespoon fresh parsley, chopped, for garnish