Description
A rich and flavorful beef linguine dish featuring tender seared sirloin in a creamy garlic butter sauce, perfectly balanced with fresh parsley and optional Parmesan cheese. Ready in just 30 minutes, this savory recipe is ideal for a comforting yet elegant meal.
Ingredients
Scale
Beef
- 1 pound Beef Sirloin or Ribeye (top round as a budget-friendly substitution)
- 2 tablespoons Olive Oil
Pasta
- 8 ounces Linguine Pasta
Sauce
- 4 cloves Garlic, minced
- 4 tablespoons Unsalted Butter
- 1 cup Heavy Cream
- to taste Salt
- to taste Pepper
Garnish
- 2 tablespoons Fresh Parsley, chopped
- 1/4 cup Grated Parmesan (optional)
Instructions
- Cook the Linguine: Boil a large pot of salted water and cook the linguine pasta until al dente, which typically takes 8-10 minutes. Drain the pasta and reserve ½ cup of the pasta cooking water to use later for adjusting the sauce consistency.
- Sear the Beef: Heat olive oil in a skillet over medium-high heat. Sear the beef sirloin or ribeye for 3-4 minutes on each side until it develops a golden-brown crust. Remove the beef from the skillet and set aside to rest.
- Prepare Garlic Butter Sauce: In the same skillet, melt the unsalted butter over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes, ensuring it does not burn.
- Add Cream and Simmer: Pour the heavy cream into the skillet with the garlic butter. Simmer the mixture for 3-5 minutes to thicken slightly, seasoning with salt and pepper to taste. If the sauce is too thick, gradually add some reserved pasta water until desired consistency is reached.
- Combine Pasta, Beef, and Sauce: Slice the seared beef into bite-sized pieces. Toss the cooked linguine and beef slices in the garlic butter sauce, mixing well to coat everything evenly.
- Garnish and Serve: Sprinkle fresh parsley and grated Parmesan cheese over the top. Serve immediately while hot for the best flavor and texture.
Notes
- For a budget-friendly option, top round beef works well but avoid overcooking to keep it tender.
- Fresh garlic is essential for a rich and aromatic sauce; avoid pre-minced garlic for best flavor.
- Adjust the cream quantity depending on your preferred sauce richness and thickness.
- Reserve pasta water because its starch helps in blending the sauce smoothly with the noodles.
- Parmesan is optional but adds a lovely umami touch to the dish.
