Description
Garlic Butter Beef Linguine is a flavorful and easy-to-make pasta dish featuring tender seared beef strips simmered in a rich garlic butter sauce with white wine, beef broth, and fresh herbs. Paired with perfectly cooked linguine and finished with Parmesan cheese and parsley, this dish is a delicious and satisfying meal ready in just 40 minutes.
Ingredients
Scale
Pasta
- 1 pound linguine pasta
Beef & Sauce
- 1.5 pounds beef sirloin, cut into thin strips
- 8 tablespoons (1 stick) unsalted butter
- 8 cloves garlic, minced
- 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 1/4 cup beef broth
- 2 tablespoons lemon juice
- 1 teaspoon red pepper flakes (adjust to taste)
- 1/2 teaspoon dried oregano
- 1/4 cup grated Parmesan cheese, plus more for serving
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
- 1/4 cup chopped fresh parsley
Instructions
- Season the Beef: Pat the beef strips dry with paper towels and season generously with salt and freshly ground black pepper to enhance flavor and ensure a good sear.
- Melt the Butter and Sauté Garlic: In a large skillet or Dutch oven, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.
- Sear the Beef: Add olive oil to the skillet and increase heat to medium-high. Add the beef strips in a single layer (in batches if necessary) and sear each side for 2-3 minutes until well browned. Remove the beef and set aside.
- Deglaze with White Wine: Pour the white wine into the skillet, scraping up any browned bits from the bottom. Simmer for 2-3 minutes until slightly reduced to concentrate the flavors.
- Add Broth and Seasonings: Stir in the beef broth, red pepper flakes, and dried oregano. Let the mixture simmer for 5 minutes until the sauce thickens slightly.
- Finish the Sauce: Stir in lemon juice and Parmesan cheese. Taste the sauce and adjust salt and pepper as needed for balanced flavor.
- Combine Beef and Sauce: Return the seared beef to the skillet and coat it well with the sauce. Simmer for 5 minutes until the beef is cooked through and tender.
- Add Fresh Parsley: Stir in the chopped fresh parsley to add brightness and freshness to the dish.
- Cook the Linguine: Meanwhile, bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente.
- Reserve Pasta Water and Drain: Before draining the pasta, reserve 1 cup of the pasta cooking water. Then drain the pasta in a colander.
- Toss Pasta with Sauce: Add the drained linguine to the skillet with the beef and sauce. Toss well to coat the pasta evenly. If the sauce is too thick, add a bit of the reserved pasta water to loosen it up.
- Serve: Serve the garlic butter beef linguine immediately, garnished with extra Parmesan cheese and chopped parsley for added flavor and presentation.
Notes
- Use high-quality beef sirloin for the best texture and flavor.
- Adjust the amount of red pepper flakes according to your heat preference.
- Reserving pasta water helps to achieve the perfect sauce consistency.
- For a non-alcoholic version, substitute white wine with additional beef broth and a splash of white grape juice or apple cider vinegar.
- Serve with a side salad or steamed vegetables for a full meal.
