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

Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.

In a large saucepan over medium heat, melt the butter. Add the heavy cream and bring to a gentle simmer.

Stir in the Parmesan cheese until melted and smooth. Season with salt and pepper to taste.

Toss the cooked fettuccine in the Alfredo sauce until well coated. Keep warm.

Preheat a grill or grill pan over medium-high heat.

Rub the beef fillets with olive oil, rosemary, thyme, salt, and pepper.

Grill the beef fillets for about 4-5 minutes per side, or until they reach your desired level of doneness.

Remove the beef from the grill and let it rest for a few minutes before slicing.

To serve, place a portion of fettuccine Alfredo on each plate and top with slices of grilled beef fillet.

Garnish with chopped parsley and serve immediately.

For a lighter version, you can substitute half-and-half for the heavy cream, though the sauce will be less rich. If you prefer chicken, grilled chicken breast can be used in place of beef. For a vegetarian option, omit the meat and add sautéed mushrooms or roasted vegetables like bell peppers and zucchini. To add a bit of heat, sprinkle some red pepper flakes into the Alfredo sauce.