Sagnarelli with Beef Tenderloin

Filet Mignon

Tender If your looking for a tasty Beef Tenderloin recipes then this is it. Tender slices of beef with baby portabella mushrooms, onions and black olives mixed together with sagrnarelli pasta in a gorgonzola cream sauce.

Sagnarelli pasta are small rectangular shaped pastas with serrated edges. They are similar to farfalle and are great served with full-bodied meat sauces or cream sauce.

This Sagnarelli with Beef Tenderloin dish is rich and tasty. It’s a filling dish so portions should be smaller than normal. The cheese sauce perfectly blends with the taste of the tenderloin. Enjoy!


  • 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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