Tagliolini al Tartufo con Filetto di Manzo Recipe

Tagliolini al tartufo con filetto di manzo pairs truffle oil pasta with seared beef tenderloin, braised lentils, and a sweet Barolo wine reduction. It takes about 70 minutes and serves 4. This version uses truffle oil instead of fresh truffles, so it is easier to make at home than the restaurant version.

What Goes Into This Dish

Three parts come together on the plate: lentils simmered with onion, garlic, and rosemary; a red wine reduction made with Barolo, marsala, balsamic vinegar, and honey; and seared beef tenderloin finished with truffle oil. The full ingredient list and amounts are in the recipe card below.

Choosing Beef Tenderloin

Look for tenderloin that is bright red with some marbling. The recipe calls for 1 pound. Let it come to room temperature for about 20 minutes before searing so it cooks evenly.

Making Homemade Tagliolini (Optional)

You can use store-bought tagliolini or make it at home. For homemade pasta, mix flour and eggs into a smooth dough, then let it rest for 30 minutes before rolling it thin and cutting it into narrow strips. Fresh pasta cooks faster than dried, so check it a minute or two earlier than the recipe card’s cook time.

Tagliolini al Tartufo con Filetto di Manzo: Step by Step

Lentils and Wine Reduction

Soak the lentils overnight. Cook the onion in olive oil until soft, add the garlic, then add the lentils, rosemary, and water. Simmer about 30 minutes until tender. While the lentils cook, reduce the red wine with the marsala and balsamic vinegar, then stir in the honey and cook until thick and syrupy.

Beef, Pasta, and Plating

Season the beef tenderloin with salt and pepper and sear it 3 to 5 minutes per side for medium-rare. Let it rest 10 minutes before slicing. Cook the tagliolini until al dente and drain, saving a little pasta water. To plate, spoon the lentils onto each plate, add the tagliolini and sliced beef, drizzle with the wine reduction, and finish with truffle oil.

Conclusion

Tagliolini al tartufo con filetto di manzo is a good dish for a special dinner at home. The lentils, wine reduction, and truffle oil each add their own flavor, and none of it needs restaurant equipment. Follow the recipe card below for exact amounts and times.

Tagliolini al Tartufo con Filetto di Manzo

Truffle tagliolini paired with seared beef tenderloin, braised lentils, and a sweet wine reduction — an elegant, restaurant-style Italian pasta dish.

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Prep Time 30 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Main Course

Cuisine Italian

Servings 4 servings

Ingredients

  

For the lentils

• 1/2 cup dried lentils, soaked overnight
• 1 tbsp onion, chopped
• 1 clove garlic, minced
• 1 sprig fresh rosemary
• 2 cups water
• 1 tbsp olive oil

For the wine reduction

• 1 cup red wine (such as Barolo)
• 2 tbsp marsala wine
• 1 tbsp balsamic vinegar
• 1 tbsp honey

For the beef and pasta

• 1 lb beef tenderloin (filet mignon)
• 8 oz tagliolini pasta
• 2 tbsp truffle oil
• salt and pepper, to taste

Instructions

 

• Cook the chopped onion in olive oil until soft, then add the garlic. Add the soaked lentils and rosemary, cover with water, and simmer for about 30 minutes until tender.
• Meanwhile, reduce the red wine with the marsala and balsamic vinegar in a small saucepan. Stir in the honey and cook until thick and syrupy.
• Season the beef tenderloin with salt and pepper. Grill or sear for 3-5 minutes per side for medium-rare. Let rest for 10 minutes, then slice.
• Cook the tagliolini in salted boiling water until al dente. Drain, reserving a little pasta water.
• To plate, spoon the lentils onto each plate, top with tagliolini and sliced beef, drizzle with the wine reduction, and finish with truffle oil. Serve immediately.

Keyword beef tenderloin recipe, tagliolini al tartufo, truffle pasta