Steak Alfredo Bleu

Directions

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   1.Prepare your pasta water by bringing it to a boil and salting and olive oil-ing it (if you so choose I think it helps).
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   Toss the pasta in.
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   2.
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   Pour your two cups of cream out and set aside outside of the fridge to allow it to get to room temperature.
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   3.
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   In a large skillet/saucepan, melt the stick of butter.
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   When all butter is melted, add shallots and garlic and allow it to steep a little.
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   4.
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   Next, whisk in your room temperature cream, making sure to stir continuously.
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    5.
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    Add in 1/2 of your mozzarella/parm mixture and your bleu cheese, as well as the white pepper.
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    (Be careful with the white pepper, it gets pretty zingy pretty fast.)
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    Add more if you like, but make sure to taste.
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    Ive ruined it here before.
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    :P)
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    6.
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    Bring the mixture to a simmer.
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    Add about 1/4 cup of the sliced grape tomatoes.
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    Use your judgment.
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    They shouldnt be the focus, just little surprises along the way.
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    Let it remain at a simmer for about 8 to 10 minutes.
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    7.
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    Season your steak.
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    My cant-miss seasonings, which I use very sparingly in this recipe, are Montreal Steak, a touch of white pepper, and some seasoned salt.
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    Be very sparing, you dont want to overpower anything else.
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    8.
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    Lightly (very lightly) oil a skillet and heat it up on high heat.
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    When the skillet is nice and hot, sear your flank steak on either side and then allow to fully cook.
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    (You can do this in pieces, but I prefer to do it whole and slice later, even though it takes longer.
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    Alternatively, use thinner strips of steak.
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    I have used thin sliced top round before, it was still delicious.)
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    Cook to desired doneness.
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    At the restaurant and in my home, I like it fairly rare.
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    9.
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    Cut the steak into delicate, presentable strips (I like to go diagonal, it lays across the pasta dish on the top and I think it looks nice).
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    10.
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    At this point, or at least near this point, we hope your pasta is done al dente and can be drained.
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    Your sauce will be nice and warm and can be garnished with some flat leaf parsley.
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    I serve it like this to add some, I dunno, wow factor: I put about 6 to 8 halves of grape tomatoes in a nice pattern on the rim of the plates, garnish between them with flat leaf parsley, and put the pasta right in the center of the dish.
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    Drizzle the sauce on top, lay the nicely done steak strips right on top of the dish.
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    You dont need to overkill it with steak.
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    Its pretty rich and decadent, and to be honest, just a touch of meat is nice.
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    Id say I use about 8 nice 1 inch pieces of steak per dish.
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    Youll find the grape tomatoes stewed nicely in the sauce here and there, the blue cheese marries with the Alfredo and the steak perfectly and its really creamy.
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    I serve it with some french bread.
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    Sometimes, if I feel saucy, I make some bruschetta and some slightly garlic-roasted broccoli.
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    Go nuts.