Fettuccine Steak Primavera
Pan-seared tenderloin tips and colorful sautéed vegetables, tossed with fettuccine in a caramelized onion sauce. Try this! Signatures - Steak Pasta Al Pesto: Prepare tenderloin tips as directed. Toss cooked noodles in pesto sauce and top with warm beef. Garnish with diced tomatoes and shaved or grated Parmesan cheese. Try this! Signatures - Steak Pasta Al Pesto: Prepare tenderloin tips as directed. Toss cooked noodles in pesto sauce and top with warm beef. Garnish with diced tomatoes and shaved or grated Parmesan cheese.
Yield: 24 servings
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1. Season beef evenly with garlic salt and pepper. Place in utility pan. Cover and refrigerate.
|Beef Loin, Full Tenderloin, Side Muscle On, cubed 3/4 inch (IMPS/NAMP 189A)||6 pounds|
|Garlic salt||2 tablespoons|
|Ground black pepper||1 tablespoon|
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2. For each serving, to order: Heat 1 teaspoon oil in large skillet over high heat. Add 4 ounces beef; toss and brown on all sides. Remove from pan. Deglaze pan with 2 tablespoons wine.
Reduce heat; add 1/3 cup Onion Gravy. Return beef to pan; heat through.
3. Meanwhile, heat 1/2 teaspoon oil in medium skillet; add 1 ounce each mushrooms, bell peppers and zucchini. Sauté until just tender. Add 1-1/2 ounces tomatoes; heat through.
Add 8 ounces fettuccine, 1 teaspoon butter, 3/4 ounce cheese and 2 tablespoons basil. Toss and plate. Pour beef and gravy mixture over fettuccine.
|Vegetable oil||3/4 cup|
|Dry red wine||3 cups|
|Onion Gravy||8 cups|
|Mushrooms, sliced||1 1/2 pounds|
|Red bell peppers, cut into 1-inch squares||1 1/2 pounds|
|Zucchini, halved lengthwise, sliced||1 1/2 pounds|
|Tomatoes, peeled, seeded and coarsely chopped||2 1/4 pounds|
|Cooked fettuccine, hot||12 pounds|
|Butter, softened||4 ounces|
|Parmesan cheese, grated||1 1/8 pounds|
|Fresh basil, chopped||3 cups|
|Onion Gravy:|| |
Onion Gravy: In large skillet sauté 3 pounds sliced onions in 1/4 cup vegetable oil over medium heat, stirring occasionally until caramelized, about 30 minutes, adding minced garlic after 20 minutes.
Add brandy, demi-glace and black pepper. Simmer 10 minutes. Season with salt. If needed, thin with small amount of water to reach desired consistency. Keep hot. Yield: 8 cups
|Onions, sliced||3 pounds|
|Vegetable oil||1/4 cup|
|Garlic, minced||1 ounce|
|Ground black pepper||1/2 teaspoon|
Nutrition information per serving: 1056 calories; 48 g fat(21 g saturated fat; 6 g monounsaturated fat); 142 mg cholesterol; 2137 mg sodium; 97 g carbohydrate; 7.8 g fiber; 51 g protein; 17.9 mg niacin; 0.9 mg vitamin B6; 1.9 mg vitamin B12; 6.5 mg iron; 95.0 mg selenium; 7.0 mg zinc; 129.1 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.