Marsala Fettuccine and Steak

1: Heat olive oil in a frying pan and cook onions over low heat for 5 minutes.

2: Add the garlic, stir, and cook for 30 seconds.

3: Add the mushrooms and peppers with salt and pepper. Cook over medium heat until softened.

4: Sprinkle the mushrooms with flour and stir to coat.

5: Add the Marsala wine and let it bubble for about 5 minutes until reduced by half.

6: Add dried basil and Italian seasoning.

7: Add the chicken stock and cook for 5 minutes.

8: Stir in the heavy cream until warm. Add more salt if needed and Parmigiano Reggiano.

9: Add pasta to cream mixture and mix well.

10: Add pasta water and more Parmesan cheese.

11: Sprinkle with shaved Parmesan cheese and fresh parsley when served.

12: Season steak with salt and pepper.

13: In a skillet over medium high heat with avocado oil, cook steak to desired doneness, basting with butter, garlic, and rosemary.

14: For sous vide, season steak, vacuum seal, and sous vide at 133° for 2 hours, then sear in a skillet.