Sagnarelli with Beef Tenderloin

Sagnarelli with Beef Tenderloin


Serves 4 to 6 people

  • 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


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

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

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

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

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

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

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

  8. Add the gorgonzola cheese and stir until melted.

  9. Drain the pasta and add it to the sauce.

  10. Garnish with parsley and serve with Parmesan cheese.

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