Linguine with steak and arugula is my new, speedy pasta dish that can be served in almost no time at all.
In fact, I am a person who likes to spend hours on end in the kitchen, trying new recipes and techniques, even if they sounded incredibly complicated in the first place, enjoying every single minute in the kitchen and being completely done after the hard word, but overwhelmingly happy about the outcome (if it DID turn out as I had expected!). These are hours of my own, when I hardly get interrupted and when I fully devote myself to my great passion.
These days are so rare. You had already guessed, hadn’t you! Most of the time I find everyone feeling so hungry when I haven’t even started cooking yet. If they offer to help me in the kitchen then I know that their hunger in more or less uncontrollable! That’s more like everyday life in the Blueberry Basket household. In such cases it’s always a good idea to have a quick recipe at hand that also doesn’t require a lot of ingredients.
Today’s linguine with steak and arugula is such a speedy recipe, suitable for daily use. And moreover, it also has a certain luxurious air about it so that it can also be served when you are entertaining guests. The delicate beef is something special albeit remaining in the background. The vegetables, the dash of white wine and the parmesan cheese round everything off. When I serve this dish then my various hungry mouths become fully satisfied and content.
Linguine with Steak and Arugula
Serves 4
600 g (about 1 1/3 lb) beef filet
1 onion (medium sized)
5 cloves of garlic
1 zucchini
2 carrots (medium sized)
100 ml (not quite ½ cup) white wine or Noilly Prat or something similar
100ml (not quite ½ cup) beef stock
100 g (about 4 oz) arugula
1 teaspoon rosemary, chopped
400-500 g (about 1 lb) Linguine (pasta)
salt, pepper
some olive oil
4 tablespoons grated parmesan cheese
Cut the meat into thin strips and season them with salt and pepper. Chop the onion and the garlic. Cube the zucchini and coarsely grate the peeled carrots.
Cook the linguine (pasta) according to the instructions on the package.
Heat the olive oil in a large pan and sear the strips of meat, in about 2 or 3 batches, adding more olive oil if required. (Do not sear all the meat at the same time as it will start to stew instead!) Remove from the pan. Fry the onions and the garlic in the same pan with some more olive oil. Deglaze by adding the white wine (Noilly Prat) and allow the alcohol to evaporate. Add the zucchini cubes, the grated carrots and the beef stock and cook over medium heat until most of the fluid has evaporated. Add the arugula, the rosemary leaves and the drained pasta and combine well. Season with more salt and pepper, if necessary.
Serve with grated parmesan cheese.
Here is the recipe for printing:
- 600 g (about 1 1/3 lb) beef filet
- 1 onion (medium sized)
- 5 cloves of garlic
- 1 zucchini
- 2 carrots (medium sized)
- 100 ml (not quite ½ cup) white wine or Noilly Prat or something similar
- 100ml (not quite ½ cup) beef stock
- 100 g (about 4 oz) arugula
- 1 teaspoon rosemary, chopped
- 400-500 g (about 1 lb) Linguine (pasta)
- salt, pepper
- some olive oil
- 4 tablespoons grated parmesan cheese
- Cut the meat into thin strips and season them with salt and pepper. Chop the onion and the garlic. Cube the zucchini and coarsely grate the peeled carrots.
- Cook the linguine (pasta) according to the instructions on the package.
- Heat the olive oil in a large pan and sear the strips of meat, in about 2 or 3 batches, adding more olive oil if required. (Do not sear all the meat at the same time as it will start to stew instead!) Remove from the pan. Fry the onions and the garlic in the same pan with some more olive oil. Deglaze by adding the white wine (Noilly Prat) and allow the alcohol to evaporate. Add the zucchini cubes, the grated carrots and the beef stock and cook over medium heat until most of the fluid has evaporated. Add the arugula, the rosemary leaves and the drained pasta and combine well. Season with more salt and pepper, if necessary.
- Serve with grated parmesan cheese.
Enjoy! And all the best,
Simone
