Description
Garlic Butter Beef Linguine is a flavorful and easy-to-make pasta dish featuring tender strips of seared beef sirloin cooked in a rich garlic butter sauce with white wine, beef broth, and fresh herbs. Tossed with al dente linguine and finished with Parmesan cheese and parsley, this recipe offers a perfect balance of savory, tangy, and mildly spicy flavors ideal for a comforting weeknight meal.
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 olive oil
- 1 teaspoon red pepper flakes (adjust to taste)
- 1/2 teaspoon dried oregano
- 2 tablespoons lemon juice
- 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
- Prepare the Beef: Pat the beef strips dry with paper towels and season generously with salt and pepper to enhance flavor and help achieve a good sear.
- Melt Butter and Sauté Garlic: In a large skillet or Dutch oven, melt the unsalted butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant, being careful not to brown the garlic.
- Sear the Beef: Add olive oil to the skillet and increase heat to medium-high. Add the beef strips in a single layer (work in batches if necessary to avoid overcrowding) and sear each side for 2-3 minutes until browned. Remove the beef from the skillet and set aside.
- Deglaze with White Wine: Pour the white wine into the skillet and scrape up any browned bits from the bottom. Simmer for 2-3 minutes until the wine reduces slightly, concentrating the flavor.
- Add Broth and Spices: Stir in the beef broth, red pepper flakes, and dried oregano. Let the mixture simmer for 5 minutes until it thickens slightly, creating a rich sauce base.
- Season and Add Cheese: Stir in the lemon juice and grated Parmesan cheese. Taste the sauce and adjust salt and pepper as needed for balanced seasoning.
- Return Beef to Sauce: Add the seared beef back into the skillet and coat it evenly with the sauce. Simmer for an additional 5 minutes until the beef is cooked through and tender.
- Add Fresh Herbs: Stir in the chopped fresh parsley to add brightness and freshness to the dish.
- Cook the Linguine: While the sauce simmers, bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente.
- Reserve Pasta Water and Drain: Before draining the pasta, reserve 1 cup of the starchy pasta water, then drain the linguine in a colander.
- Toss Pasta with Sauce: Add the drained pasta to the skillet with the beef and garlic butter sauce. Toss well to coat the linguine evenly.
- Adjust Sauce Consistency: If the sauce is too thick, gradually add some reserved pasta water until desired consistency is achieved.
- Serve: Serve immediately, garnished with extra grated Parmesan cheese and additional fresh parsley for flavor and presentation.
Notes
- Use dry white wine like Sauvignon Blanc or Pinot Grigio for best flavor; you can substitute with additional beef broth if avoiding alcohol.
- Beef sirloin is preferred for its tenderness, but flank steak or ribeye strips can be used as alternatives.
- Adjust red pepper flakes to control the level of spiciness.
- Reserve pasta water is key to adjusting the sauce texture without diluting the flavor.
- For a dairy-free version, substitute butter with olive oil and omit Parmesan cheese.
- Ensure beef strips are in a single layer when searing to get a good caramelized crust.
