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Fettuccine Steak Primavera
 
RecipeBeef Cuts
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
INGREDIENTSQUANTITYDIRECTIONS
  
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 salt2 tablespoons
Ground black pepper1 tablespoon
  
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 oil3/4 cup
Dry red wine3 cups
Onion Gravy8 cups
Mushrooms, sliced1 1/2 pounds
Red bell peppers, cut into 1-inch squares1 1/2 pounds
Zucchini, halved lengthwise, sliced1 1/2 pounds
Tomatoes, peeled, seeded and coarsely chopped2 1/4 pounds
Cooked fettuccine, hot12 pounds
Butter, softened4 ounces
Parmesan cheese, grated1 1/8 pounds
Fresh basil, chopped3 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, sliced3 pounds
Vegetable oil1/4 cup
Garlic, minced1 ounce
Brandy6 tablespoons
Demi-glace6 cups
Ground black pepper1/2 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.
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