If you are craving a dish that’s bursting with rich flavors and comforting textures, then this Savory Beef Linguine with Velvety Garlic Butter Sauce Recipe is here to sweep you off your feet. Imagine tender, perfectly seared beef cubes nestled on a bed of al dente linguine, all bathed in a luscious, creamy garlic butter sauce that wraps every strand in pure indulgence. This recipe combines simplicity with a gourmet touch, making it an absolute weeknight winner or a dish to impress guests without the stress. Trust me, you’ll want to keep this in your regular rotation.
Ingredients You’ll Need
Every ingredient in this recipe plays a starring role to build layers of flavor and texture. From the tender beef cubes to the fresh parsley, each element is essential for creating the perfect balance in this dish.
- 450 g beef cubes: Choose good-quality cuts for tender, juicy bites after searing.
- 340 g linguine pasta: The ideal pasta shape to hold onto the creamy sauce beautifully.
- 4 tbsp butter: The base for that velvety, smooth garlic butter sauce that brings everything together.
- 4 cloves garlic, minced: Adds aromatic depth and a vibrant punch to the sauce.
- 240 ml heavy cream: Creates rich creaminess that coats the pasta and beef luxuriously.
- 60 g Parmesan cheese, grated: Injects a savory, nutty flavor that enhances the sauce’s complexity.
- 2 tbsp olive oil: Perfect for searing the beef and tossing the pasta to keep it from sticking.
- 2 tbsp fresh parsley, chopped: A fresh, bright finish that balances the richness of the dish.
- Salt, to taste: Essential for seasoning and pulling the flavors together.
- Black pepper, to taste: Adds a subtle kick and depth of flavor.
How to Make Savory Beef Linguine with Velvety Garlic Butter Sauce Recipe
Step 1: Cook the Linguine
Begin by bringing a large pot of salted water to a boil. Cooking the linguine to al dente is key — it should have a slight firmness to provide the perfect bite against the creamy sauce. Once cooked, drain it but keep 1 cup of the pasta water aside. Tossing the linguine with olive oil prevents it from sticking and keeps it fresh for when we combine everything later.
Step 2: Sear the Beef Cubes
Patting the beef cubes dry before seasoning is crucial to achieve that beautiful golden crust. Season generously with salt and black pepper. Heat olive oil in a skillet and sear the cubes on medium-high heat for about 1 to 2 minutes on each side. This quick sear locks in the juices and flavors while building a savory crust. Once browned, remove them from the skillet and set aside — they’re on a little vacation before the sauce party!
Step 3: Prepare the Garlic Butter Base
In the same skillet, melt your butter over medium heat, which creates the rich, velvety base for the sauce. Immediately add the minced garlic and sauté it for just 30 seconds until fragrant — this gentle cooking releases the garlic’s sweetness without any bitterness. This step is what transforms the sauce from ordinary to extraordinary.
Step 4: Create the Creamy Sauce
Next, stir in the heavy cream right into the butter and garlic mixture, allowing the sauce to start thickening gently. Sprinkle in the grated Parmesan cheese and whisk continuously until everything melts into a smooth, creamy sauce. If the sauce feels too thick, a splash of the reserved pasta water will thin it just enough and help the sauce cling seamlessly to the linguine.
Step 5: Combine Pasta and Beef
Toss the cooked linguine straight into the sauce, using tongs or a fork to ensure every strand is luxuriously coated. Then, return the seared beef cubes to the skillet, letting their juices mingle with the sauce and pasta for extra flavor harmony. This final step melds everything together into one irresistible dish ready for the table.
Step 6: Garnish and Serve
Finish off your creation with a generous sprinkle of fresh chopped parsley to add a burst of color and freshness. Serve immediately while warm and gooey for the best experience. This is truly comfort food at its finest, perfect to share with loved ones or savor solo.
How to Serve Savory Beef Linguine with Velvety Garlic Butter Sauce Recipe
Garnishes
Fresh parsley not only brightens the dish visually but also adds a crisp note that contrasts beautifully with the creamy sauce. For an extra touch, a sprinkle of freshly cracked black pepper or some shaved Parmesan on top takes the presentation and flavor up a notch.
Side Dishes
Pair this dish with simple sides like a crisp green salad dressed with lemon vinaigrette or roasted vegetables to balance the richness. Garlic bread or a warm baguette also complements the beef linguine by soaking up every last bit of that fantastic garlic butter sauce.
Creative Ways to Present
Try serving this dish family-style on a large platter, adorned with extra parsley and Parmesan for a rustic, inviting look. Or dish it out in individual deep plates with a light drizzle of truffle oil for a decadent twist. A sprinkle of toasted pine nuts can also add a delightful crunch and nutty layer of flavor.
Make Ahead and Storage
Storing Leftovers
This Savory Beef Linguine with Velvety Garlic Butter Sauce Recipe keeps well in an airtight container in the refrigerator for up to 3 days. Make sure to cool it to room temperature before sealing to preserve its flavors and textures.
Freezing
While freezing creamy pasta dishes is sometimes tricky, you can freeze the beef cubes separately if desired. The sauce and pasta don’t freeze as well due to the cream, but if you must freeze leftovers, place them in a freezer-safe container and consume within one month for best quality.
Reheating
Reheat leftovers gently in a skillet over low heat, adding a splash of cream or pasta water to bring back the sauce’s silky texture. Avoid microwaving at high power to prevent the sauce from breaking. Stir frequently until warmed through and enjoy as if freshly made.
FAQs
Can I use ground beef instead of beef cubes?
Yes, ground beef can be used for this recipe, but the texture will be different. For a more tender and juicy bite, beef cubes provide a superior experience that pairs wonderfully with the sauce.
Is there a substitute for heavy cream?
You can substitute heavy cream with half-and-half or whole milk combined with a bit of flour to thicken, though the sauce may be less rich and creamy. Using full-fat ingredients maintains the signature velvety texture.
Can I make this recipe vegetarian?
To make a vegetarian version, replace beef with hearty mushrooms such as portobello or cremini, which provide a meaty texture and umami flavor when sautéed. The garlic butter sauce works beautifully with mushrooms too.
What type of Parmesan cheese should I use?
For the best flavor, opt for freshly grated Parmigiano-Reggiano rather than pre-grated cheese. Freshly grated Parmesan melts better and imparts a richer, nuttier taste to the sauce.
How can I add a spicy kick to this dish?
Add a pinch of red pepper flakes to the garlic butter sauce while it’s cooking, or sprinkle some on top as a garnish to bring a subtle heat that complements the savory flavors.
Final Thoughts
This Savory Beef Linguine with Velvety Garlic Butter Sauce Recipe is one of those dishes that brings warmth and joy to the dinner table every single time. It’s straightforward enough for a weeknight treat but impressive enough to serve for special occasions. I can’t recommend it enough—give it a try and watch it quickly become one of your all-time favorite meals to make and share.
Print
Savory Beef Linguine with Velvety Garlic Butter Sauce Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This Savory Beef Linguine with Velvety Garlic Butter Sauce is a quick and satisfying pasta dish featuring tender seared beef cubes and a rich, creamy garlic butter sauce. Perfect for a delicious weeknight dinner, this recipe combines tender linguine with a luscious Parmesan cream sauce, finished with fresh parsley for a burst of flavor.
Ingredients
Beef and Seasonings
- 450 g beef cubes
- Salt, to taste
- Black pepper, to taste
Pasta
- 340 g linguine pasta
- 2 tbsp olive oil (for tossing pasta)
Sauce
- 4 tbsp butter
- 4 cloves garlic, minced
- 240 ml heavy cream
- 60 g Parmesan cheese, grated
- 2 tbsp olive oil (for searing beef)
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Cook the Linguine: Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Drain the pasta, reserving 1 cup of the pasta water. Toss the linguine with 2 tablespoons of olive oil to prevent sticking, then set aside.
- Sear the Beef: Pat the beef cubes dry and season generously with salt and black pepper. Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Sear the beef cubes for 1 to 2 minutes on each side until they develop a nice browned crust. Remove the beef from the skillet and set aside.
- Sauté Garlic in Butter: Using the same skillet, reduce the heat to medium and melt 4 tablespoons of butter. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
- Make the Cream Sauce: Stir in 240 ml of heavy cream to the skillet, then add 60 grams of grated Parmesan cheese. Whisk continuously until the sauce is smooth and slightly thickened. If the sauce becomes too thick, add a splash of the reserved pasta water to reach your desired consistency.
- Toss Pasta in Sauce and Combine: Add the cooked linguine into the skillet and toss it until it’s evenly coated with the sauce. Return the seared beef cubes to the skillet and gently mix to combine, allowing the beef juices to mingle with the creamy pasta.
- Garnish and Serve: Sprinkle 2 tablespoons of chopped fresh parsley over the pasta. Serve immediately while warm for the best flavor and texture.
Notes
- Be sure not to overcook the linguine — it should be al dente to hold up well in the sauce.
- Reserve pasta water to adjust the sauce consistency if it gets too thick.
- Use fresh Parmesan for the best flavor and creaminess.
- For extra flavor, you can marinate the beef cubes briefly with garlic and herbs before searing.
- This dish can be paired nicely with a crisp green salad or steamed vegetables for a balanced meal.
