Description
An elegant union of tender, seared beef and pillowly shell pasta in a glossy, herb-finished sauce, perfect for a refined weeknight entrée.
Ingredients
Scale
- 1 lb (450 g) sirloin or ribeye, cut into 1-inch cubes
- 8 oz (225 g) medium pasta shells
- Kosher salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
- 3 tbsp unsalted butter, room temperature
- 3 cloves garlic, thinly sliced
- 1 small shallot, finely minced
- 1/2 cup dry white wine or low-sodium beef broth (for deglazing)
- 1/2 cup beef or chicken stock, warmed
- 2 tbsp fresh parsley, finely chopped
- 1 tsp fresh thyme leaves, finely chopped (or 1/2 tsp dried)
- Zest of 1 lemon (optional, for brightness)
- 1/4 cup grated Parmesan, for serving (optional)
Instructions
- Bring a large pot of salted water to a brisk boil and cook the shells until just al dente. Reserve 1/2 cup pasta water, then drain.
- Season the cubed steak generously with salt and pepper. Heat a large skillet over high heat and add olive oil. Sear the steak in a single layer until a deep brown crust forms, about 2 minutes per side for medium-rare. Remove to a warm plate.
- Reduce heat to medium, add 1 tbsp butter, and sauté shallot until translucent. Add garlic and cook until fragrant, about 20–30 seconds.
- Deglaze the pan with white wine or warm stock, scraping up browned bits, and let the liquid reduce by half.
- Add warmed stock and bring to a gentle simmer. Return the steak and cooked shells to the skillet and toss to combine.
- Swirl in the remaining butter, chopped herbs, and lemon zest (if using) to finish. Adjust salt and pepper and serve immediately with grated Parmesan, if desired.
Notes
Pat steak very dry for the best sear and reserve pasta water for a silky 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: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg