Description
This Irresistibly Savory Beef Linguine features tender seared beef tossed with al dente linguine pasta, all enveloped in a velvety garlic butter cream sauce. Quick to prepare in just 30 minutes, this comforting dish balances rich, creamy flavors with fresh parsley and optional Parmesan for a satisfying meal perfect for weeknight dinners or special occasions.
Ingredients
Scale
Beef and Seasoning
- 1 pound Beef Sirloin or Ribeye (top round as budget-friendly substitution)
- 2 tablespoons Olive Oil
- Salt, to taste
- Pepper, to taste
Pasta
- 8 ounces Linguine Pasta
Garlic Butter Sauce
- 4 cloves Garlic, minced
- 4 tablespoons Unsalted Butter
- 1 cup Heavy Cream
- 1/2 cup Reserved Pasta Water (from cooking linguine)
Garnish
- 2 tablespoons Fresh Parsley, chopped
- 1/4 cup Grated Parmesan (optional)
Instructions
- Cook the Linguine: Bring a large pot of salted water to a boil. Add the linguine and cook until al dente, about 8-10 minutes. Drain the pasta, reserving ½ cup of the pasta cooking water to adjust sauce consistency later.
- Sear the Beef: While the pasta cooks, heat olive oil in a skillet over medium-high heat. Season the beef with salt and pepper, then sear for 3-4 minutes on each side until golden-brown and cooked to your preferred doneness. Remove from skillet and set aside to rest.
- Make the Garlic Butter Sauce: In the same skillet, melt the unsalted butter over medium heat. Add minced garlic and sauté until fragrant but not browned, about 1-2 minutes.
- Add the Cream and Simmer: Pour in the heavy cream and bring to a gentle simmer. Let it cook for 3-5 minutes to thicken slightly. Use reserved pasta water as needed to loosen the sauce to desired consistency.
- Toss Pasta and Beef with Sauce: Slice the rested beef thinly. Add the cooked linguine and beef slices into the skillet with the sauce, tossing gently to coat everything evenly.
- Garnish and Serve: Sprinkle chopped fresh parsley and grated Parmesan cheese (if using) over the top. Serve immediately while hot for the best flavor and texture.
Notes
- Use fresh garlic for the best sauce flavor; avoid pre-minced garlic.
- Reserve pasta water to control the sauce thickness, adding gradually as needed.
- Top round is a lean, budget substitution for sirloin or ribeye, but slightly less tender.
- For a lighter option, substitute heavy cream with half-and-half but expect a thinner sauce.
- Parmesan garnish is optional but adds a nice savory punch.
