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
Scale
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.
