Description
This indulgent savory beef linguine features tender seared beef sirloin in a luxuriously velvety garlic butter and heavy cream sauce. The dish combines perfectly cooked al dente linguine with a rich, creamy sauce enhanced by fresh garlic, butter, and Parmesan cheese, topped off with bright fresh parsley for contrast. A comforting and elegant pasta meal ready in just 35 minutes, perfect for a special dinner or anytime you crave a satisfying, flavorful dish.
Ingredients
Scale
Beef
- 1 pound Beef Sirloin or Ribeye (Substitution: Top round or stew beef, properly tenderized)
Pasta
- 12 ounces Linguine Pasta (Cook until al dente)
Sauce
- 4 cloves Garlic Cloves (fresh, minced)
- 4 tablespoons Unsalted Butter
- 1 cup Heavy Cream
- 2 tablespoons Olive Oil (high-quality)
- to taste Salt & Pepper
Garnish
- 1/4 cup Fresh Parsley (chopped)
- Optional: Grated Parmesan (about 1/4 cup or to taste)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a rolling boil over high heat. Add the linguine pasta and cook until al dente, about 8-10 minutes. Once cooked, drain the pasta carefully, reserving about 1/2 cup of the pasta water to adjust the sauce later.
- Sear the Beef: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the beef sirloin or ribeye generously with salt and pepper. Sear the beef in batches if needed to avoid overcrowding, cooking each side for 4-5 minutes until golden brown. Transfer the seared beef to a plate to rest and keep its juices.
- Sauté Garlic in Butter: Reduce the skillet heat to medium and add 4 tablespoons of unsalted butter. Let it melt and foam, then add the minced garlic. Sauté the garlic for 1-2 minutes until fragrant but not browned.
- Prepare the Sauce: Pour in 1 cup of heavy cream with the sautéed garlic and butter. Let the mixture simmer gently for 3-5 minutes, stirring occasionally, until slightly thickened.
- Toss Pasta in Sauce: Add the cooked linguine directly into the skillet with the garlic butter sauce. Toss gently to coat evenly.
- Combine Beef and Pasta: Return the seared beef along with any accumulated juices back into the skillet. Toss to combine everything.
- Adjust and Garnish: Remove the skillet from heat. If the sauce is too thick, adjust the consistency by gradually adding the reserved pasta water. Garnish the dish with freshly chopped parsley and sprinkle grated Parmesan cheese if desired.
Notes
- Use fresh garlic for the best flavor and aroma in the sauce.
- Cooking beef in batches prevents overcrowding, allowing a better sear and caramelization.
- Reserve pasta water to help loosen the sauce without diluting flavor.
- For a lighter version, substitute heavy cream with half-and-half or a combination of milk and cream.
- Allow the beef to rest after searing to retain juicy tenderness.
- Add Parmesan cheese gradually to control the richness to your taste preference.
