Description
A rich and flavorful Beef and Garlic Butter Pasta that combines tender strips of beef sirloin with a creamy garlic butter sauce, tossed with fettuccine for a satisfying and delicious meal perfect for any day of the week.
Ingredients
Scale
Meat
- 1 pound (450g) beef sirloin, sliced into thin strips
Pasta
- 12 ounces (340g) fettuccine or pasta of choice
- 1/2 teaspoon salt (for pasta water)
Sauce and Seasoning
- 4 tablespoons unsalted butter
- 6 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
Liquids and Cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup heavy cream
- 1/4 cup beef stock or broth
Garnish
- 1 tablespoon fresh parsley, chopped
- Additional grated Parmesan cheese for serving
- Additional fresh parsley for serving
Instructions
- Cook the Pasta: Fill a large pot with water, add 1/2 teaspoon of salt, and bring to a rolling boil. Add the fettuccine and cook according to package directions until al dente. Reserve 1 cup of the pasta water, then drain the pasta and set it aside.
- Sear the Beef: Heat a large skillet over medium-high heat and add the olive oil. Add the beef strips to the skillet. Season with half of the salt and all the black pepper. Cook the beef, stirring occasionally, until browned on all sides, about 4-5 minutes. Remove the beef from the skillet and keep warm on a plate.
- Sauté Garlic and Red Pepper Flakes: Reduce the heat to medium. Add the butter to the same skillet and let it melt. Add the minced garlic and optional red pepper flakes, sautéing until the garlic is fragrant and golden, about 1-2 minutes. Be careful not to burn the garlic.
- Simmer the Sauce: Pour in the beef stock and let it simmer for about 2 minutes to blend the flavors. Then reduce the heat to low and stir in the heavy cream and remaining salt, mixing thoroughly to create a smooth sauce.
- Toss the Pasta in Sauce: Add the cooked fettuccine to the skillet and gently toss it to coat the pasta evenly with the sauce. Slowly add reserved pasta water a little at a time, stirring gently, to adjust the sauce to the desired consistency.
- Combine Beef and Cheese: Return the cooked beef to the skillet along with the grated Parmesan cheese and chopped parsley. Fold everything together gently so the beef heats through and the cheese melts into the sauce.
- Final Touch and Serve: Remove the skillet from heat. Taste and adjust seasoning with additional salt or pepper if needed. Serve the pasta hot, topped with extra grated Parmesan cheese and fresh parsley for garnish.
Notes
- Reserve some pasta water to help adjust the sauce consistency for a silky texture.
- If you prefer less spice, omit the red pepper flakes.
- Use freshly grated Parmesan for the best flavor and melting quality.
- Be careful not to overcook the beef to keep it tender.
- This dish pairs nicely with a simple green salad or steamed vegetables for a complete meal.
