Recipe provided by Beef Loving Texans
Preparation time: 10 minutes
Yields: 2 servings
6 tablespoons of butter, divided
1 pound of cooked leftover prime rib, diced into 1/2-inch pieces
1 tablespoon of minced garlic
1 pound of penne pasta, cooked as directed
1 pound of broccoli, blanched
1/2 cup of julienned sun-dried tomatoes
1/2 cup of halved cherry tomatoes
1/2 cup of beef broth
1 teaspoon of salt
1 teaspoon of freshly cracked black pepper
1/4 cup of fresh lemon juice
1 tablespoon of white truffle oil
1/2 cup of shredded Parmesan cheese
1/4 cup of freshly chopped parsley
Start by heating a large skillet over medium heat until it’s hot. Add 2 tablespoons of butter, then incorporate the leftover prime rib; sauté for about 3-5 minutes until it’s slightly browned.
Introduce the minced garlic and cook for an additional 1-2 minutes until fragrant. Mix in the cooked pasta, blanched broccoli, sun-dried tomatoes, cherry tomatoes, and the remaining butter. Pour in the beef broth, sprinkle with salt and pepper. Allow to cook for 2-3 minutes, stirring until heated throughout. Finish by drizzling with lemon juice and truffle oil, then top with cheese and parsley just before serving.
Tip: For an added aromatic experience, drizzle some extra truffle oil before serving.
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