Tagliatelle with Beef Tenderloin, Porcini & Truffle

By Culiora

Silky egg tagliatelle coated in a rich, earthy sauce made from rehydrated dried porcini, tender seared beef fillet strips, and aromatic truffle butter. The reserved mushroom soaking liquid emulsifies with starchy pasta water to create a glossy restaurant-quality finish without heavy cream.

• Servings: 4
• Prep time: 20 min
• Cook time: 20 min
• Total time: 40 min

Ingredients

• 400 g fresh egg tagliatelle (or 320 g dried tagliatelle)
• 400 g beef tenderloin (fillet), trimmed and cut into 1 cm thick strips
• 30 g dried porcini mushrooms
• 250 ml boiling water (for soaking mushrooms)
• 2 pcs shallots, finely diced
• 2 clove garlic cloves, finely grated
• 2 tbsp olive oil
• 30 g unsalted butter
• 30 g truffle butter (or 1-2 tsp black truffle paste)
• 80 ml dry white wine
• 40 g Parmigiano-Reggiano, finely grated
• 2 tbsp fresh flat-leaf parsley, finely chopped
• 1 tsp fine sea salt
• 1/2 tsp freshly cracked black pepper

Instructions

1. Place the dried porcini mushrooms in a small heatproof bowl and pour over 250 ml of boiling water. Let steep for 20 minutes until thoroughly softened. Lift the mushrooms out with a fork, squeeze gently over the bowl, and roughly chop them. Strain the soaking liquid through a fine-mesh sieve lined with kitchen paper to remove any grit, reserving at least 150 ml of the clear liquid.
2. Bring a large pot with 4 litres of water and 1 tablespoon of coarse salt to a vigorous boil for the pasta.
3. Pat the beef tenderloin strips completely dry with kitchen paper and season lightly with a pinch of sea salt and freshly cracked black pepper. Heat 1 tablespoon of olive oil in a wide skillet (approx. 28-30 cm) over high heat until smoking hot. Add the beef strips in a single layer and sear without moving for 1 minute, then toss quickly for 30-40 seconds just until browned on the outside but still rare in the centre. Transfer immediately to a warm plate and cover loosely with foil.
4. Lower the skillet heat to medium. Add the remaining 1 tablespoon of olive oil and 15 g of the unsalted butter. Add the diced shallots and cook for 2-3 minutes until soft and translucent. Stir in the grated garlic and chopped rehydrated porcini, cooking for another 1-2 minutes until fragrant.
5. Pour in the white wine, scraping up any browned bits stuck to the bottom of the pan, and simmer vigorously until reduced by half, about 2 minutes. Pour in 150 ml of the reserved porcini liquid and let it simmer gently over medium-low heat for 3-4 minutes to concentrate the flavours.
6. Drop the tagliatelle into the boiling water. Cook fresh pasta for 2-3 minutes (or dried pasta for 1-2 minutes less than package instructions) until just shy of al dente. Reserve 1 dl of starchy pasta cooking water, then drain the pasta.
7. Transfer the drained tagliatelle directly into the skillet with the porcini sauce over medium heat. Add the remaining 15 g of unsalted butter and the truffle butter. Pour in 50-60 ml of the reserved pasta cooking water and toss vigorously for 1 minute until a glossy, emulsified glaze coats every strand.
8. Remove the pan from the heat. Return the seared beef strips along with any accumulated meat juices into the pan. Add the grated Parmigiano-Reggiano and chopped parsley. Toss thoroughly for 30 seconds so the residual heat warms the beef to medium-rare without overcooking it. Taste and adjust seasoning with salt and black pepper, then divide between warm plates and serve immediately.