Description
Garlic Butter Beef Linguine is a mouthwatering and easy-to-make pasta dish featuring tender strips of seared beef sirloin simmered in a rich garlic butter sauce with white wine, beef broth, and fresh herbs. Tossed with perfectly cooked linguine and finished with Parmesan cheese and parsley, this hearty meal is perfect for a flavorful weeknight dinner or special occasion.
Ingredients
Scale
Pasta
- 1 pound linguine pasta
Beef and 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 olive oil
- 1 teaspoon red pepper flakes (adjust to taste)
- 1/2 teaspoon dried oregano
- 2 tablespoons lemon juice
- 1/4 cup grated Parmesan cheese, plus more for serving
- Salt and freshly ground black pepper to taste
- 1/4 cup chopped fresh parsley
Instructions
- Season the Beef: Pat the beef strips dry with paper towels to ensure proper searing and season generously with salt and freshly ground black pepper to enhance flavor.
- Melt Butter and Sauté Garlic: In a large skillet or Dutch oven, melt the unsalted butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned to release its aroma and flavor.
- Sear the Beef: Add olive oil to the skillet and increase the heat to medium-high. Add the beef strips in a single layer, working in batches if necessary to avoid overcrowding. Sear each side for 2-3 minutes until nicely browned. Remove the beef strips and set aside.
- Deglaze with White Wine: Pour in the dry white wine, scraping up any browned bits from the skillet’s bottom with a wooden spoon. Simmer the wine for 2-3 minutes until slightly reduced to concentrate the flavors.
- Add Broth and Spices: Stir in the beef broth, red pepper flakes, and dried oregano. Let the mixture simmer for 5 minutes, allowing the sauce to thicken slightly and develop depth.
- Finish the Sauce: Stir in fresh lemon juice and grated Parmesan cheese. Taste the sauce and adjust seasoning with salt and pepper as needed for balance.
- Return Beef and Simmer: Return the seared beef strips to the skillet, coating them thoroughly in the sauce. Simmer for an additional 5 minutes until the beef is cooked through and tender.
- Add Fresh Herbs: Stir in the chopped fresh parsley to add brightness and color to the sauce.
- Cook Pasta: Meanwhile, bring a large pot of salted water to a boil. Add the linguine pasta and cook according to package directions until al dente.
- Reserve Pasta Water and Drain: Before draining, reserve 1 cup of the hot pasta water. Drain the pasta in a colander.
- Combine Pasta and Sauce: Add the drained linguine to the skillet with the beef and sauce. Toss well to coat the pasta evenly in the sauce.
- Adjust Sauce Consistency: If the sauce is too thick, gradually add reserved pasta water a little at a time until the desired consistency is achieved.
- Serve: Serve the Garlic Butter Beef Linguine immediately, garnished with extra Parmesan cheese and chopped parsley for a fresh finish.
Notes
- You can substitute beef sirloin with flank steak or ribeye strips for a different texture and flavor.
- Adjust the red pepper flakes to control spice level according to your preference.
- Use fresh lemon juice for brightness; bottled lemon juice may alter the flavor slightly.
- Reserve pasta water is essential for loosening up the sauce and helping it adhere to the pasta.
- If white wine is not available, substitute with extra beef broth plus a splash of vinegar for acidity.
- For a vegetarian version, omit beef and add sautéed mushrooms or plant-based protein instead.
