Recipe brought to you by Beef Loving Texans
Preparation time: 10 minutes
Yields: 2 servings
Ingredients:
6 tablespoons butter, divided
1 pound of cooked leftover prime rib, chopped into 1/2-inch pieces
1 tablespoon garlic, minced
1 pound penne pasta, already cooked
1 pound broccoli, blanched
1/2 cup sun-dried tomatoes, julienned
1/2 cup cherry tomatoes, halved
1/2 cup beef broth
1 teaspoon salt
1 teaspoon freshly cracked black pepper
1/4 cup freshly squeezed lemon juice
1 tablespoon white truffle oil
1/2 cup shredded Parmesan cheese
1/4 cup fresh parsley, chopped
Instructions:
Heat a large skillet over medium heat until it reaches a high temperature. Add in 2 tablespoons of butter. Once melted, incorporate the leftover prime rib and sauté for 3-5 minutes, or until it turns a light brown.
Next, add minced garlic and cook for an additional 1-2 minutes, or until it releases its aroma. Then, mix in the cooked pasta, blanched broccoli, tomatoes, and the remaining butter. Pour in the beef broth, seasoning it with salt and pepper. Stir and cook for another 2-3 minutes until everything is hot throughout. Drizzle with lemon juice and truffle oil, then top with Parmesan cheese and parsley before serving.
Cooking suggestion: For an added touch of flavor, drizzle some extra truffle oil just before serving.
Discover more seasonal recipes at BeefLovingTexans.com.
