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Beef Linguine Rapido

  • Author: Liz
  • Total Time: 30 minutes
  • Yield: 2 servings 1x


This simple dish with southern Italian roots is easy to fix and so delicious.  Its a great way to use an extra filet mignon.  Be careful not to overcook the delicate, delicious beef, and try not to eat it all before you serve it!


  • 2 to 3 TBL Olive Oil
  • 4 cloves chopped garlic (the stuff already chopped in the jar is fine)
  • 1 bunch flat leaf (Italian) parsley, chopped
  • 3 TBL tomato paste
  • 1 1/2 C chicken or beef broth
  • 1 filet mignon steak, sliced into about 1/4” inch slices
  • Approx 1/2 lb linguine, cooked according to package directions
  • Salt & pepper to taste
  • Shredded parmesan or Pecorino Romano cheese (optional)


  1. Heat olive oil in a large saute or fryer pan.  Add the garlic; do not let the garlic brown.
  2. Add the parsley, tomato paste and broth.  Bring to a boil over medium heat.  Allow the sauce to cook down for about 10 minutes.
  3. Add the sliced filet and saute the meat in the sauce for a few minutes, until cooked to your taste.  (I like the meat to be medium/medium rare, so it takes only about 3-4 minutes).
  4. Add the cooked linguine to the pan, season with salt and pepper if needed, toss for a minute.
  5. Ladle into shallow bowls, and sprinkle with optional Parmesan or Romano cheese.
  6. Enjoy!


I tried this with vegetable broth the second time around and it wasn’t as delicious – although it still was good!

Use the olive oil of your choice.  Typically its better not to use EVOO, which is better suited for salad dressings rather than cooking.

This recipe can easily be doubled!  BTW, filet mignon steaks freeze well. (NY Strip steaks, not so much).

  • Prep Time: 20 min
  • Cook Time: 10 mins
  • Category: pasta, beef, main courses, italian
  • Method: stovetop
  • Cuisine: italian


Head Cook

 I’ve always loved cooking, and spent many years working on the food & beverage side of the hospitality industry, which served to increase my interest in food, wine and entertaining.