Sagnarelli with Beef Tenderloin

INGREDIENTS

• 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

  PREPARATION

• 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