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
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
- 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.
