This beef pasta combines tender steak bites with a rich garlic butter sauce, finished with a touch of cream and Parmesan for an indulgent experience.
Ingredients (Serves 4)
For the Steak:
400g beef steak (ribeye or sirloin), cut into bite-sized pieces
1 tsp salt
½ tsp black pepper
½ tsp smoked paprika
1 tbsp olive oil
1 tbsp unsalted butter
For the Pasta & Sauce:
250g fettuccine or tagliatelle
2 tbsp unsalted butter
4 garlic cloves, minced
½ cup beef broth
1 cup heavy cream
½ cup freshly grated Parmesan
½ tsp chili flakes (optional)
½ tsp dried thyme or oregano
2 tbsp fresh parsley, chopped
Salt & pepper to taste
Instructions
1. Cook the pasta: Boil salted water and cook the pasta until al dente. Reserve ½ cup of pasta water, then drain and set aside.
2. Prepare the steak: Pat dry the beef cubes and season with salt, pepper, and smoked paprika.
3. Sear the steak: Heat olive oil in a pan over high heat. Add the steak pieces and sear for about 2 minutes per side until browned. Lower the heat, add 1 tbsp butter, and toss the steak for 30 seconds. Remove from the pan and set aside.
4. Make the sauce: In the same pan, melt 2 tbsp butter over medium heat. Add garlic and cook for 1 minute until fragrant. Pour in beef broth, let it reduce slightly, then stir in the heavy cream, Parmesan, and dried herbs. Simmer for 3 minutes until creamy.
5. Combine everything: Return the pasta to the pan, tossing it in the sauce. If needed, add a splash of reserved pasta water for extra creaminess. Add the steak back in, mix gently, and season with salt, pepper, and chili flakes if using.
6. Serve: Garnish with fresh parsley and extra Parmesan. Enjoy immediately!
Chef’s Tips:
For extra flavor, deglaze the pan with a splash of white wine before adding the broth.
Use a good steak cut for maximum tenderness. Let it rest after searing to keep it juicy.
Don’t overcook the steak! It should remain tender and slightly pink inside.
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