Description
A rich and indulgent savory beef linguine recipe featuring tender sirloin seared to perfection and tossed in a velvety garlic butter cream sauce. This comforting dish combines flavorful garlic, creamy Parmesan, and fresh parsley with perfectly cooked linguine for a satisfying Italian-inspired meal ready in just 35 minutes.
Ingredients
Scale
Beef and Pasta
- 1 pound Beef Sirloin or Ribeye, cut into cubes
- 12 ounces Linguine Pasta
Sauce and Seasoning
- 4 cloves Garlic, minced
- 4 tablespoons Unsalted Butter
- 1 cup Heavy Cream
- 1/4 cup Fresh Parsley, chopped
- 1/2 cup Grated Parmesan (optional)
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 2 tablespoons Olive Oil
Instructions
- Cook the Linguine: Bring a large pot of salted water to a boil. Add the linguine and cook until al dente, about 8-10 minutes. Reserve ½ cup of the pasta cooking water, then drain the linguine and set aside.
- Sear the Beef: Heat olive oil in a skillet over medium-high heat. Season the beef cubes with salt and pepper, then sear them in the hot oil for 3-4 minutes until browned on all sides. Remove the beef from the skillet and let it rest.
- Sauté Garlic: Lower the heat to medium. In the same skillet, melt the unsalted butter. Add the minced garlic and sauté for 1-2 minutes until fragrant, taking care not to burn the garlic.
- Make the Cream Sauce: Pour in the heavy cream and stir to combine. Let the sauce simmer gently for 3-5 minutes to thicken slightly. If the sauce becomes too thick, adjust the consistency by adding some reserved pasta water a little at a time.
- Toss Pasta with Sauce and Beef: Add the cooked linguine and seared beef back into the skillet with the cream sauce. Toss gently over low heat for 2-3 minutes until everything is well-coated and heated through.
- Garnish and Serve: Remove from heat and serve the linguine hot, garnished generously with chopped fresh parsley and grated Parmesan cheese if desired.
Notes
- For a lactose-free version, substitute butter with ghee and heavy cream with lactose-free cream alternatives.
- You can swap linguine with fettuccine or other long pasta shapes.
- Garlic powder can be used if fresh garlic is unavailable, but fresh yields best flavor.
- Adjust salt and pepper to taste depending on the beef cut and Parmesan saltiness.
- Use nutritional yeast to make the dish vegetarian-friendly by omitting beef and Parmesan.
