Beef and Mushroom Fettuccine
This Quick Beef and Mushroom Fettuccine combines thinly sliced beef and earthy mushrooms in a rich, buttery sauce with al dente pasta. Ready in 30 minutes, it’s a perfect balance of comfort food elegance and weeknight practicality.
Ingredients
- 12 oz fettuccine pasta
- 1 lb beef sirloin or strip steak thinly sliced against the grain
- 8 oz cremini mushrooms sliced (baby bellas work great)
- 3 tablespoons olive oil divided
- 4 tablespoons butter divided
- 4 cloves garlic minced
- 1 small shallot finely diced
- ¾ cup beef broth
- 2 tablespoons soy sauce or tamari for gluten-free option
- 1 tablespoon Worcestershire sauce
- ½ cup grated Parmesan cheese plus more for serving
- 2 tablespoons fresh parsley chopped
- Salt and freshly ground black pepper to taste
- Red pepper flakes optional, for heat
Instructions
- Prepare the beef properly by patting it dry with paper towels and seasoning generously with salt and pepper. This ensures good browning and flavor development.
- Bring a large pot of salted water to boil for the fettuccine. The water should taste like the sea – about 1 tablespoon of salt per 4 quarts of water.
- Heat 2 tablespoons olive oil in a large skillet over high heat until shimmering. Add the beef in a single layer (work in batches if needed) and sear for 1-2 minutes per side until browned but still slightly pink inside. Remove to a plate.
- Reduce heat to medium-high and add remaining olive oil to the same skillet. Add mushrooms and cook undisturbed for 2 minutes, then stir and continue cooking for 3-4 minutes until golden brown and their moisture has evaporated.
- Add 2 tablespoons butter, garlic, and shallot to the mushrooms and cook for 1 minute until fragrant, stirring constantly to prevent burning.
- Pour in beef broth, soy sauce, and Worcestershire sauce, scraping the bottom of the pan to release any browned bits. Bring to a simmer and cook for 3-4 minutes until slightly reduced.
- Meanwhile, cook the fettuccine according to package directions until al dente, usually 9-11 minutes. Reserve 1 cup of pasta water before draining.
- Return the beef and any accumulated juices to the skillet with the mushroom sauce. Stir to combine and warm through, about 1 minute.
- Add the drained pasta directly to the skillet along with the remaining 2 tablespoons butter and Parmesan cheese. Toss continuously using tongs until the butter melts and creates a silky sauce that coats the pasta. Add splashes of reserved pasta water as needed to reach desired consistency.
- Taste and adjust seasoning with salt and pepper. Sprinkle with fresh parsley and additional Parmesan. Serve immediately with optional red pepper flakes for those who enjoy a kick.
Notes
- For extra flavor, deglaze the pan with 2 tablespoons of dry white wine or marsala before adding the broth.
- Partially freezing the beef for about 20 minutes makes it easier to slice thinly.
- This dish reheats well with a splash of water or broth to revive the sauce.
- For meal prep, you can slice the beef and mushrooms up to a day ahead and store separately in the refrigerator.
- The sauce will continue to thicken as it stands, so serve promptly or have extra pasta water ready to adjust consistency.