Beef and Linguine

    Beef and Linguine


    46 people made this

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

    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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