Cook pasta in salted water according to package. Reserve 1 cup of pasta water.
Sprinkle filet tips with seasoning.
Melt truffle butter in a large skillet over medium high heat. Add filet tips, thyme and sage to skillet, sear meat for 2-3 minutes. Remove from heat.
Add drained pasta to skillet and toss. Add asiago, toss. Pour in enough pasta water to make a thin sauce.
Serve on 4 warm plates top with cheddar and garnish with parsley.