Ingredients:

  • 1 lb sirloin steak, thinly sliced against the grain
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 0.5 tsp coarse black pepper
  • 0.5 tsp smoked paprika
  • 12 oz dry farfalle pasta
  • 2 tbsp sea salt for pasta water
  • 4 cloves garlic, minced
  • 3 tbsp unsalted butter
  • 1 cup heavy cream
  • 0.5 cup low sodium beef broth
  • 1 cup freshly grated Parmesan cheese
  • 0.5 tsp red pepper flakes
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Pat the sliced sirloin steak dry with paper towels to ensure a crisp sear. Season with kosher salt, black pepper, and smoked paprika.
  2. Heat olive oil in a heavy-bottomed 12-inch skillet over high heat. Add beef in a single layer and sear undisturbed for 2-3 mins until a mahogany crust forms. Remove beef and set aside.
  3. Boil the farfalle pasta in water with 2 tablespoons of sea salt until it has a slight bite (al dente).
  4. In the same skillet used for the beef, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, scraping up the browned bits (fond) from the beef.
  5. Pour in 0.5 cup low sodium beef broth. Use a wooden spoon to scrape up all the browned bits until the bottom of the pan is clean.
  6. Stir in the heavy cream and 0.5 tsp red pepper flakes. Simmer for 3-5 mins until the liquid begins to thicken slightly.
  7. Turn heat to low and whisk in 1 cup freshly grated Parmesan cheese until the sauce is velvety and smooth.
  8. Add the cooked pasta and seared beef back into the skillet. Toss gently until every bowtie is coated in sauce.
  9. Stir in 2 tbsp fresh parsley and serve immediately while the sauce is glossy and hot.