Description
Garlic Butter Beef Linguine combines tender strips of seared beef sirloin with a rich garlic butter sauce, infused with white wine, beef broth, and fresh herbs. Tossed with perfectly cooked linguine and finished with Parmesan cheese and a hint of lemon, this easy-to-make Italian-inspired dish is bursting with flavor and 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
- 2 tablespoons lemon juice
- 1 teaspoon red pepper flakes (adjust to taste)
- 1/2 teaspoon dried oregano
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
Finishing Touches
- 1/4 cup chopped fresh parsley
- 1/4 cup grated Parmesan cheese, plus more for serving
Instructions
- Season the Beef: Pat the beef strips dry with paper towels and season generously with salt and freshly ground black pepper to enhance flavor and ensure a good sear.
- Melt the Butter: In a large skillet or Dutch oven, melt 8 tablespoons (1 stick) of unsalted butter over medium heat to create a rich base for the sauce.
- Sauté Garlic: Add the minced garlic to the melted butter and sauté for 1-2 minutes, stirring frequently, until fragrant but not browned to release its aromatic flavor.
- Sear the Beef: Pour in 2 tablespoons olive oil, increase heat to medium-high, and add the beef strips in a single layer (work in batches if necessary). Sear each side for 2-3 minutes until browned, then remove the beef from the skillet and set aside to rest.
- Deglaze with Wine: Pour in 1/2 cup dry white wine and scrape up any browned bits from the bottom of the skillet. Let it simmer for 2-3 minutes until slightly reduced, concentrating the flavors.
- Add Broth and Seasonings: Stir in 1/4 cup beef broth, 1 teaspoon red pepper flakes, and 1/2 teaspoon dried oregano. Allow the mixture to simmer for 5 minutes until the sauce thickens slightly.
- Finish the Sauce: Stir in 2 tablespoons lemon juice and 1/4 cup grated Parmesan cheese. Taste and adjust salt and pepper as needed to balance the flavors.
- Return Beef to Sauce: Add the seared beef back to the skillet, tossing to coat in the sauce. Simmer for an additional 5 minutes until the beef is cooked through and tender.
- Add Fresh Parsley: Stir in 1/4 cup chopped fresh parsley for a burst of freshness and color.
- Cook Linguine: While the sauce simmers with beef, bring a large pot of salted water to a boil. Add 1 pound linguine pasta and cook according to package instructions until al dente, typically 9-11 minutes.
- Reserve Pasta Water: Before draining the linguine, scoop out and reserve 1 cup of the starchy pasta water to help adjust sauce consistency later.
- Drain Pasta: Drain the linguine in a colander thoroughly.
- Toss Pasta with Sauce: Add the drained linguine to the skillet with the beef and sauce, tossing well to coat each strand evenly.
- Adjust Sauce Consistency: If the sauce is too thick, gradually add reserved pasta water a little at a time until the desired consistency is reached.
- Serve Immediately: Plate the garlic butter beef linguine hot, garnished with extra grated Parmesan cheese and chopped fresh parsley for an inviting presentation.
Notes
- Searing the beef in batches helps to avoid overcrowding and ensures a nice brown crust.
- Adjust the amount of red pepper flakes according to your preferred spice level.
- Using the reserved pasta water helps emulsify and thin the sauce without diluting flavor.
- For a dairy-free option, omit the butter and Parmesan cheese, and use olive oil instead.
- Serve with a side salad or garlic bread for a complete meal.
