Description
A delicious and savory beef linguine recipe featuring tender seared sirloin in a creamy garlic butter sauce. Ready in just 30 minutes, this dish combines perfectly cooked linguine with a velvety sauce enriched by fresh garlic, butter, and heavy cream, garnished with parsley and Parmesan for an irresistible meal.
Ingredients
Scale
Beef and Pasta
- 1 pound Beef Sirloin or Ribeye (top round as a budget-friendly substitution)
- 8 ounces Linguine Pasta
- 2 tablespoons Olive Oil
Garlic Butter Sauce
- 4 cloves Garlic, minced
- 4 tablespoons Unsalted Butter
- 1 cup Heavy Cream
Garnish and Seasoning
- 2 tablespoons Fresh Parsley, chopped
- 1/4 cup Grated Parmesan (optional)
- Salt, to taste
- Pepper, to taste
Instructions
- Cook Linguine: Boil linguine in a large pot of salted water for 8-10 minutes or until al dente. Drain the pasta, reserving ½ cup of the pasta water for later use.
- Sear Beef: Heat olive oil in a skillet over medium-high heat. Sear the beef for 3-4 minutes on each side until it forms 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 minced garlic and sauté until fragrant, about 1-2 minutes, being careful not to brown the garlic.
- Add Cream and Simmer: Pour in the heavy cream and simmer the sauce for 3-5 minutes to thicken slightly. If the sauce becomes too thick, adjust the consistency by stirring in reserved pasta water a little at a time.
- Combine Ingredients: Slice the seared beef into thin strips. Add the cooked linguine and beef slices to the skillet with the sauce. Toss everything together thoroughly to ensure the pasta and beef are evenly coated with the creamy garlic butter sauce.
- Garnish and Serve: Sprinkle fresh parsley and grated Parmesan over the top. Season with salt and pepper to taste. Serve immediately while hot for the best flavor experience.
Notes
- Use fresh garlic for the best flavor impact in the sauce.
- If you prefer a lighter sauce, reduce the amount of heavy cream or substitute with half-and-half.
- Reserve pasta water is crucial for adjusting sauce consistency without diluting flavor.
- Resting the beef after searing helps retain its juices and tenderness.
- Top round beef can be used as a more economical alternative without sacrificing much flavor.
- For a dairy-free version, substitute butter and heavy cream with dairy-free alternatives, though taste and texture will vary.
