Description
Garlic Butter Beef Linguine is a flavorful and easy-to-make pasta dish featuring tender strips of seared beef sirloin in a rich garlic butter sauce with hints of white wine, lemon, and Parmesan cheese. This hearty meal combines the richness of butter and beef with bright accents from parsley and lemon, perfect for a satisfying dinner that comes together in just 40 minutes.
Ingredients
Scale
Pasta
- 1 pound linguine pasta
- Salt, for pasta water
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 a good sear. Season generously with salt and freshly ground black pepper on all sides.
- Melt 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, then increase the heat to medium-high. Arrange 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 from the skillet and set aside.
- Deglaze with Wine: Pour the white wine into the skillet, scraping up any browned bits stuck to the bottom. Let it simmer for 2-3 minutes until it’s slightly reduced.
- Add Broth and Spices: Stir in the beef broth, red pepper flakes, and dried oregano. Allow the mixture to simmer for 5 minutes until slightly thickened.
- Finish the Sauce: Stir in the lemon juice and grated Parmesan cheese. Taste the sauce and adjust the seasoning with salt and pepper as needed.
- Return Beef and Simmer: Return the seared beef to the skillet and coat it well in the sauce. Let it simmer gently for 5 minutes until the beef is cooked through and tender.
- Add Fresh Parsley: Stir in the chopped fresh parsley to brighten the flavors.
- Cook the Pasta: While the sauce simmers, bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente, usually about 9-11 minutes.
- Reserve Pasta Water and Drain: Before draining, reserve 1 cup of the pasta cooking water. Then drain the linguine in a colander.
- Toss Pasta with Sauce: Add the drained pasta to the skillet with the beef and garlic butter sauce. Toss everything together to coat the linguine evenly.
- Adjust Sauce Consistency: If the sauce seems too thick, add some of the reserved pasta water a little at a time to thin it out and create a silky coating.
- Serve: Serve immediately, garnished with extra Parmesan cheese and additional parsley for a fresh finish.
Notes
- Be sure to dry the beef strips thoroughly before searing to get a nice brown crust.
- Adjust the red pepper flakes according to your preferred spice level.
- Reserve pasta water is essential for adjusting the sauce texture and helping it cling to the pasta.
- Use a dry white wine like Sauvignon Blanc or Pinot Grigio for best flavor balance in the sauce.
- If you prefer, substitute beef broth with chicken broth but avoid vegetable broth to keep the dish’s richness.
