In the same skillet, melt 2 tablespoons of butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
Pour in the heavy cream and bring to a gentle simmer. Stir in Parmesan cheese and nutmeg (if using). Cook, stirring frequently, until the sauce thickens slightly. Season with salt and black pepper to taste.
Prepare the Gorgonzola Topping:
In a small saucepan, heat 1/4 cup of heavy cream over low heat. Add the crumbled gorgonzola cheese and stir until melted and creamy. Remove from heat.
Assemble the Dish:
Add the cooked pasta to the Parmesan sauce, tossing to coat evenly.
Divide the pasta among serving plates or a large serving platter. Top with the seared steak pieces.
Drizzle the melted gorgonzola mixture over the steak and pasta.
This recipe is absolutely fantastic! It tastes even better the next day… if you have the patience to wait!
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