If you’re craving something that feels both luxurious and comforting, you absolutely have to try this Garlic Butter Beef Linguine: A Delicious & Easy Recipe. Imagine tender strips of beef sirloin seared to golden perfection, swimming in a silky garlic butter sauce infused with white wine and a touch of spice, all tossed with perfectly cooked linguine. Every bite bursts with rich, savory flavors complemented by fresh parsley and a hint of lemon brightness. This dish is not just a meal; it’s an experience that turns simple ingredients into a stunning dinner everyone will rave about.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity. With just a handful of straightforward ingredients, each one plays a crucial role in building layers of flavor, texture, and vibrant color in your final dish.
- 1 pound linguine pasta: The perfect noodle to soak up all that luscious sauce.
- 1.5 pounds beef sirloin, cut into thin strips: Tender meat that sears nicely and stays juicy.
- 8 tablespoons unsalted butter: Creates a rich, velvety base for the sauce.
- 8 cloves garlic, minced: Infuses the dish with a bold, aromatic punch.
- 1/2 cup dry white wine: Adds brightness and depth – Sauvignon Blanc or Pinot Grigio work beautifully.
- 1/4 cup beef broth: Enhances the meaty flavor and helps form the sauce’s body.
- 1/4 cup chopped fresh parsley: Freshness and a pop of green to lighten the plate.
- 2 tablespoons lemon juice: Brightens and balances the rich butter and beef.
- 1 teaspoon red pepper flakes: For a subtle kick; adjust depending on your heat preference.
- 1/2 teaspoon dried oregano: Offers a fragrant herbal note that complements garlic beautifully.
- 1/4 cup grated Parmesan cheese, plus more for serving: Adds a savory, nutty layer of flavor.
- Salt and freshly ground black pepper to taste: Essential for seasoning.
- 2 tablespoons olive oil: Helps with the perfect sear on the beef.
How to Make Garlic Butter Beef Linguine: A Delicious & Easy Recipe
Step 1: Season and Sear the Beef
Start by patting the beef strips dry with paper towels — this is key to getting a nice brown crust. Season generously with salt and freshly ground black pepper. In a large skillet or Dutch oven, melt half the butter over medium heat, then add the olive oil. Increase the heat to medium-high and sear the beef strips in a single layer, working in batches if necessary. Cook each side for 2 to 3 minutes until beautifully browned but still tender inside. Once done, set the beef aside.
Step 2: Build the Garlic Butter Sauce
With the skillet still warm, melt the remaining butter and add the minced garlic, sautéing for 1 to 2 minutes until it releases its irresistible aroma but doesn’t brown. Pour in the dry white wine and scrape the pan bottom to lift all those delicious browned bits. Let it simmer for a couple of minutes until slightly reduced.
Step 3: Add Broth, Spices, and Cheese
Now stir in the beef broth, red pepper flakes, and dried oregano. Let the sauce simmer gently for about 5 minutes to thicken just a bit. Then mix in the fresh lemon juice and Parmesan cheese, tasting as you go to get the seasoning just right. This sauce is where all the magic happens, combining richness, spice, and tang.
Step 4: Combine the Beef and Fresh Parsley
Return the seared beef to the skillet, making sure each strip is coated in that luscious sauce. Simmer everything together for another 5 minutes to allow the flavors to meld and the beef to become melt-in-your-mouth tender. Stir in the fresh chopped parsley last to keep its bright color and fresh taste.
Step 5: Cook and Toss the Linguine
While your sauce simmers, bring a large pot of salted water to a boil. Cook the linguine until al dente according to the package instructions. Remember to scoop out and reserve about a cup of the pasta water before draining. Toss the drained linguine into the skillet with the beef and sauce, and mix well. If the sauce feels too thick, add a splash of the reserved pasta water to reach the perfect silky consistency.
How to Serve Garlic Butter Beef Linguine: A Delicious & Easy Recipe
Garnishes
To elevate this dish even further, sprinkle extra grated Parmesan and a handful of freshly chopped parsley right before serving. A few additional red pepper flakes can be added if you enjoy a bit more heat. These small touches add visual appeal and layers of fresh, savory flavors to each bite.
Side Dishes
This Garlic Butter Beef Linguine pairs wonderfully with a crisp green salad dressed lightly with lemon vinaigrette to contrast the richness of the pasta. Garlic bread or a warm crusty baguette is another fantastic choice to soak up every last drop of sauce, turning every morsel into pure enjoyment.
Creative Ways to Present
For a special dinner, serve the linguine elegantly twirled into nests on warmed plates, topped with a sprig of parsley and a shaving of Parmesan. Alternatively, use shallow bowls to hold the saucy pasta better and garnish with thin lemon slices or a drizzle of extra virgin olive oil for a glossy finish.
Make Ahead and Storage
Storing Leftovers
Place any leftover Garlic Butter Beef Linguine in an airtight container and store in the refrigerator. It will stay fresh for up to 3 days. Keep in mind that the pasta will soak up more sauce over time, so a splash of water or broth during reheating helps refresh the texture.
Freezing
If you’d like to freeze this dish, separate the beef and sauce from the pasta to keep the noodles from becoming mushy. Freeze the sauce and beef mixture in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating and combining with freshly cooked pasta.
Reheating
Gently reheat leftovers in a skillet over low to medium heat, stirring occasionally. Add a little beef broth or reserved pasta water to loosen the sauce and revive the creaminess. Avoid the microwave if you want to preserve the texture of the beef and pasta.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely! While sirloin is perfect for its tenderness and flavor, you can also use flank steak or ribeye. Just be sure to slice the beef thinly against the grain for the best texture.
What can I substitute for white wine if I don’t drink alcohol?
You can replace the white wine with extra beef broth and a splash of white wine vinegar or lemon juice to mimic the acidity and depth that wine adds to the sauce.
How do I know when the linguine is perfectly al dente?
Cook the linguine according to the package instructions but start tasting it a minute or two early. It should be tender yet firm to the bite, with a slight chew but no raw hardness.
Can I make this dish gluten-free?
Yes, simply swap out traditional linguine for your favorite gluten-free pasta variety. Just adjust cooking times as needed since these pastas can cook differently.
Is the sauce spicy? Can I adjust the heat?
The red pepper flakes add a gentle warmth but nothing overwhelming. Feel free to reduce or increase the amount based on your spice tolerance, or omit entirely if you prefer no heat.
Final Thoughts
There is something truly special about the Garlic Butter Beef Linguine: A Delicious & Easy Recipe that makes it a standout for weeknight dinners or casual entertaining. Its rich flavors and effortless preparation bring a touch of elegance without the fuss. I can’t wait for you to try it and discover why it’s become such a beloved recipe in my kitchen — I promise it’ll be on your regular rotation in no time!
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Garlic Butter Beef Linguine: A Delicious & Easy Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Description
Garlic Butter Beef Linguine is a flavorful and easy-to-make pasta dish featuring tender strips of seared beef sirloin cooked in a rich garlic butter sauce with white wine, beef broth, and fresh herbs. Tossed with linguine and finished with Parmesan cheese and parsley, this comforting meal comes together in just 40 minutes, perfect for a satisfying weeknight dinner.
Ingredients
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
- 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
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
Garnish
- 1/4 cup chopped fresh parsley
Instructions
- Prepare Beef: Pat the beef strips dry with paper towels and season generously with salt and freshly ground black pepper to enhance flavor and aid in browning.
- 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, being careful not to burn it.
- Sear Beef: Add the olive oil to the skillet and increase the heat to medium-high. Add beef strips in a single layer (cook in batches if necessary) and sear for 2-3 minutes per side until nicely browned. Remove the beef and set aside.
- Deglaze Pan: Pour in the white wine and use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Let the wine simmer for 2-3 minutes until it slightly reduces.
- Add Broth and Spices: Stir in beef broth, red pepper flakes, and dried oregano. Allow the sauce to simmer for 5 minutes until slightly thickened, blending the flavors.
- Finish Sauce: Stir in lemon juice and grated Parmesan cheese. Taste and adjust seasoning with additional salt and pepper if needed.
- Return Beef to Sauce: Return the seared beef to the skillet, turning the meat to coat thoroughly in the sauce. Simmer for another 5 minutes until the beef is cooked through and tender.
- Stir in Parsley: Add chopped fresh parsley to the sauce for a fresh, herby finish.
- Cook Pasta: While the sauce simmers, bring a large pot of salted water to a boil. Add linguine and cook according to package directions until al dente.
- Reserve Pasta Water and Drain: Before draining, reserve 1 cup of pasta cooking 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 all noodles. If the sauce is too thick, add reserved pasta water a little at a time to reach desired consistency.
- Serve: Serve immediately, garnished with extra Parmesan cheese and additional chopped parsley for color and flavor.
Notes
- Adjust red pepper flakes according to your preferred spice level.
- Use fresh garlic for the best flavor.
- Be sure to pat the beef dry before searing to get a good crust.
- Reserve pasta water to adjust the sauce consistency perfectly.
- If white wine is unavailable, dry vermouth or additional beef broth can be substituted.
