Steak Carbonara with Puntarelle Salad Dressing
Steak Carbonara with Puntarelle Salad Dressing
Directions
- Wrap a pancetta strip around each of 24 (8-oz.) beef Tenderloin Steaks, securing with a wooden toothpick. Season with salt and cracked black pepper.
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Heat 1 tsp. grapeseed oil in sauté pan; sear 1 Pancetta-wrapped Tenderloin on both sides.
- Place in 400°F oven until cooked to desired doneness.
- Spread 2 Tbsp. Parmesan-Pecorino Topping on top of steak; broil until lightly browned. Toss 1 cup Celery Curls with 2 Tbsp. Puntarelle Dressing. Plate steak with celery alongside; garnish with chopped parsley.
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Parmesan-Pecorino Topping: Mix 2 cups mayonnaise, 1 cup grated Parmesan, 1 cup grated pecorino and 2 Tbsp. chopped parsley. (Yield: 3 cups) Celery Curls with Puntarelle Dressing: Shave 48 celery stalks with vegetable peeler lengthwise into long strips. Place in ice water; refrigerate until curled. Drain and pat dry; refrigerate. Combine lemon juice, anchovy filets, minced garlic and lemon zest. Slowly whisk in extra virgin olive oil until emulsified. (Yield: 24 cups celery curls and 3 cups dressing)
Ingredients
- 6 anchovy, filets, mashed
- 24 8 oz. Braveheart® Black Angus Beef Tenderloin, Medallions
- 6 Tbsp. garlic, minced
- 48 stalks celery
- 1 cup cheese, Parmesan , grated
- 1 cup cheese, Pecorino, grated
- 3/4 cup lemon juice
- 2 Tbsp. lemon zest
- 2 cups mayonnaise
- 1 tsp. oil, grapeseed
- 3 cups oil, olive, extra virgin
- 24 strips pancetta
- 2 Tbsp. parsley, fresh, chopped
- - pepper, cracked, to taste
- -- salt, to taste
