Description
A refined balance of rich, seared beef and glossy garlic-infused butter coating al dente pasta, elevated with bright parsley and a squeeze of lemon.
Ingredients
Scale
- 12 oz (340 g) pasta (linguine or fettuccine)
- 12 oz (340 g) beef (sirloin or flank), thinly sliced against the grain
- 2 tbsp olive oil (for searing)
- 6 tbsp unsalted butter, divided (room temperature butter for easier emulsification)
- 4–6 large garlic cloves, finely minced
- 1 small shallot, finely chopped
- 1/3 cup dry white wine or beef stock (to deglaze)
- Zest and juice of 1 lemon (juice to taste)
- 2 tbsp fresh parsley, finely chopped
- 1/3 cup freshly grated Parmesan or Pecorino
- Salt and freshly ground black pepper, to taste
- Optional: pinch of red pepper flakes, extra parsley for garnish
Instructions
- Bring a large pot of salted water to a vigorous boil and cook the pasta to one minute shy of al dente. Reserve 1 cup pasta water, then drain.
- Pat the beef slices dry and season lightly with salt and pepper. Heat a large skillet over medium-high heat with olive oil until shimmering. Sear the beef in batches until well-browned but still slightly pink inside (about 1–2 minutes per side). Remove and rest on a warm plate.
- Reduce heat to medium. Add 2 tablespoons of butter and the shallot; sweat until translucent and fragrant.
- Add the garlic and cook until just aromatic and pale gold—avoid browning to keep garlic sweet.
- Deglaze the pan with wine or stock, scraping the fond with a wooden spoon to dissolve concentrated brown bits. Let the liquid reduce by half so it thickens slightly and becomes glossy.
- Lower heat to medium-low. Stir in the remaining butter, one tablespoon at a time, whisking to create a silky emulsion.
- Add lemon zest and juice to brighten the sauce; it should coat the back of a spoon.
- Return the beef to the skillet along with drained pasta. Toss constantly, adding reserved pasta water a few tablespoons at a time until the sauce clings to the strands and reaches a silky, slightly glossy consistency.
- Add chopped parsley and grated cheese; toss to combine. Taste and adjust seasoning.
- Plate immediately while hot and glossy, with beef slices artfully atop, and finish as desired.
Notes
Use room temperature butter for easier emulsification. Adding cold butter off the heat produces a silky finish. Reserve pasta water to help bind the sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 75mg