Recipe · Pasta
Beef tenderloin pasta with truffle and 13 Riserva
Classic Italian everyday luxury: tender cubes of beef tenderloin, a silky cream and red wine sauce, fresh pasta and a generous scoop of parmesan. Served with our premium wine 13 Riserva — a Montepulciano d'Abruzzo with structure enough to meet the meat and fruit enough to lift the sauce.
- Prep time
- 15 min
- Cooking
- 20 min
- Servings
- 4
- Difficulty
- Medium
Ingredients
- 500 g beef tenderloin, cubed
- 400 g tagliatelle or pappardelle
- 200 ml double cream
- 50 g butter
- 2 shallots, finely chopped
- 2 garlic cloves
- 100 ml dry red wine (13 Riserva)
- 1 tbsp truffle oil
- 80 g freshly grated parmesan
- Salt & freshly ground black pepper
- Fresh parsley
Method
- 1.Cook the pasta al dente in plenty of salted water. Reserve 100 ml of the pasta water before draining.
- 2.Heat a large pan and quickly sear the beef cubes in butter — about 30 seconds per side. Season with salt and pepper and transfer to a plate.
- 3.Soften the shallots and garlic in the same pan. Add the red wine and reduce by half.
- 4.Add the cream and simmer for 3–4 minutes. Toss in the cooked pasta, parmesan, truffle oil and a splash of pasta water until the sauce turns silky and coats the pasta.
- 5.Return the beef, warm through for 30 seconds. Top with parsley and extra parmesan. Serve immediately.
Wine pairing
13 Riserva — Montepulciano d'Abruzzo
Our premium cuvée from Petrillo Vini is a mature Montepulciano with notes of dark cherry, leather and sweet tobacco. Its concentration matches the creamy red wine sauce, while the soft tannins cut through the richness of beef and parmesan. Serve at 18 °C in a wide balloon glass.
Looking for a bolder companion? Campania Aglianico "Tinto" brings more spice and peppery depth — excellent if you top the pasta with extra truffle or serve it with mushroom duxelles.
Tips from the kitchen
- The meat: Choose well-aged tenderloin and cube it against the grain. Take the meat out of the fridge 30 minutes before cooking.
- The pasta: Fresh ribbons such as tagliatelle or pappardelle carry the sauce best. Dried pasta works — cook it one minute less than the packet says.
- The reduction: The wine gives the sauce its depth. Use the same wine in the pan as in the glass — the flavours then build in the same direction.