Olive Garden's Steak Gorganzola

I had this dinner at Olive Garden last Friday night and I knew I just had to find the recipe!  This was posted here.  And it's awesome!  Chris and the kiddos loved it!  :)

It seems a little complicated, but don't let it scare you...it's actually really simple!!!!!!!

Just as good as Olive Garden (if not better), and so much cheaper!!!!  :)  And, since we were doing a special dinner to celebrate Julie, we even put it on a special plate for her!  Can't get that at Olive Garden!

Oh, and as a side note, instead of using regular Balsamic Vinegar, I found a Raspberry infused Balsamic Vinegar at the store today and decided to try that...it was SO good!  I totally recommend using that instead if you can find it!  :)  Gives just a touch of sweetness...really compliments the cheese!

Balsamic Glaze 
1/4 cup balsamic vinegar (OR Raspberry Balsamic Vinegar)
1/4 cup honey
1 teaspoon Knox unflavored gelatin powder

Alfredo Sauce
1/2 cup (1 stick) butter
2 cups heavy cream
1/4 teaspoon garlic powder
1/8 teaspoon ground black pepper
1/2 cup crumbled gorgonzola cheese
1/4 cup grated Parmesan cheese

1 12-ounce box fettuccine pasta


Beef Seasoning
1/2 teaspoon meat tenderizer (McCormick brand works well)
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/8 teaspoon dried thyme

3 6-ounce sirloin steaks (each cut into four 1 1/2-ounce medallions)
4 cups chopped fresh spinach
3 tablespoons chopped green onions (about 2 onions) (I didn't use these..)


Garnish
3 tablespoons crumbled gorgonzola cheese
2 tablespoons chopped sundried tomatoes (Didnt use these either..)

1. Make balsamic glaze by combining balsamic vinegar, honey and unflavored gelatin in a small saucepan over low heat. Stir often as mixture comes to a simmer. Turn off heat when mixture begins to boil, then remove it from the heat and cool at room temperature. The glaze will thicken even more as it cools.
2. Make the alfredo sauce by melting butter in a medium saucepan over medium heat. Add the cream, garlic powder, pepper, and cheeses, and simmer over medium/low heat for 10 to 12 minutes or until thick.
3. Bring 4 to 6 quarts of water to a boil and add the pasta. Cook until done, then strain.
4. Preheat grill to high heat. Combine beef seasoning ingredients. Pound beef medallions to about 1/2-inch thick and sprinkle both sides with the seasoning blend. When your grill is hot, cook beef medallions for 2 to 3 minutes per side or until cooked to your preference.
5. Just before serving the dish, add chopped spinach and chopped green onions to alfredo sauce. For each serving toss approximately one-third of the fettuccine pasta with about 3/4 cup of the alfredo sauce in a medium bowl. Spoon onto a serving plate, and then arrange 4 beef medallions on the pasta. Drizzle balsamic vinegar glaze over each beef medallion. Combine gorgonzola cheese crumbles with chopped sundried tomatoes and sprinkle about 1 1/2 tablespoons of this mixture over the beef medallions. Repeat for the remaining two servings.