Sagnarelli with Beef Tenderloin

Sagnarelli with Beef Tenderloin


  • 1 pound of Sagnarelli pasta

  • 2 Tbls of extra virgin olive oil

  • 1 Tbls of butter

  • 1 bunch of long green onions, chopped

  • 2 cloves of garlic, chopped

  • 8 baby portabella mushrooms, sliced

  • 1 pound beef tenderloin, cut into strips

  • 1/2 cup of black mission olives, pitted and sliced

  • 1/2 tsp of salt

  • 1/2 tsp of fresh ground black pepper

  • 1/2 cup of white wine

  • 1/2 cup of beef broth

  • 1 cup of heavy whipping cream

  • 6 fresh sage leaves

  • 6 oz of gorgonzola cheese, crumbled

  • 1/4 cup of fresh Italian flat leaf parsley

  • 1/2 cup of fresh grated parmesan cheese


  • In a large pot of salted boiling water cook the pasta until al dente. Around 10 to 12 minutes.

  • In the meantime, in a large frying pan heat the oil and garlic.

  • Saute the onions, garlic and mushrooms for 2 minutes.

  • Stir in the beef and cook until the outside surface no longer pink.

  • Stir in the olives and season with the salt and pepper.

  • Add the wine and the broth and reduce by half.

  • Add the cream and the sage and cook for about 5 minutes more.

  • Add the gorgonzola cheese and stir until melted.

  • Drain the pasta and add it to the sauce.

  • Garnish with parsley and serve with Parmesan cheese.

    Serves 4 to 6 people

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