Beef and Linguine

    5 hours

    This is a recipe from northern Italy where beef is marinated, sauteed and served over linguine. Very nice!

    47 people made this

    Serves: 4 

    • 1 cup dry white wine
    • 2 tablespoons Worcestershire sauce
    • 2 tablespoons Dijon mustard
    • 1 (700g) beef flank steak
    • 350g linguine pasta
    • 2 tablespoons olive oil
    • 1 large onion, cut into wedges
    • 2 cups sliced portobello mushrooms
    • 4 cloves garlic, chopped
    • 2 cups beef stock
    • 1 cup white wine
    • 1 tablespoon Italian herbs
    • salt and ground black pepper to taste
    • 2 ripe tomatoes, cut into wedges
    • 2/3 cup grated Asiago cheese

    Preparation:30min  ›  Cook:30min  ›  Extra time:4hours marinating  ›  Ready in:5hours 

    1. In a large shallow dish, combine 1 cup white wine, Worcestershire sauce and Dijon mustard. Add steak and turn to coat evenly. Refrigerate for 3 to 4 hours. After meat has marinated, slice thinly across the grain and return to marinade.
    2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
    3. Heat olive oil in a large heavy frypan over medium heat. Saute onion until soft and translucent. Stir in mushrooms and garlic. Pour in beef stock. Simmer until sauce is reduced by 1/3, about 10 minutes. Remove beef from marinade and stir into frypan. Pour in 1 cup wine and season with Italian herbs, salt and pepper. Simmer for 10 minutes, or until the beef is fully cooked, then add tomatoes and cook until heated through but still firm, about 5 minutes.
    4. Place pasta into a large serving bowl, and top with sauce and grated Asiago cheese.

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    Reviews in English (36)


    Well, I had everything on hand, so decided to make this MOST delicious dish, let me say, it was awesome!!!! Husband is picky, and he LOVED it too! I used skirt steak, also used the marinade in the sauce, and subbed broccoli for the shrooms as my husband dosen't like shrooms! I had angel hair, x-tra cheese is a must always, but we will definetly be amking this wonderful dish again & again!!!! Thanks to whomever submitted it!!!!!!!!!!  -  11 Nov 2001  (Review from Allrecipes USA and Canada)


    Simply amazing. This was much better than I envisioned .. usually pasta dishes have a creamy sauce .. this was delightful. I scaled it down to 2 .. still found I only needed 1/4 lb flank versus the 3/4 lb it scaled down to. I had no idea how many portobello mushrooms were required for 1 cup so I just used 2. I wish I had added 1 whole tomato (as instructed) instead of half - will do that next time. And there WILL BE a next time!! Yum!  -  24 Mar 2002  (Review from Allrecipes USA and Canada)


    The recipe tasted great, smelled great and me look like the chef I never tried to be, To add a personal flare and taste to the beef I tried a flavored liqour such as Barcardi O (citris rum) to give it a slight twang instead of the dry white wine.  -  30 Dec 2001  (Review from Allrecipes USA and Canada)