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Steak Carbonara
RecipeBeef Cuts
Steak Carbonara
Some words make mouths water. Words like filet mignon. Words like carbonara. Put them together and you can turn an already great steak experience into a Roman holiday. It's as simple as wrapping a tenderloin medalion in pancetta, rubbing it with cracked pepper, and finishing it with a rich golden Parmesan topping. Now you've got steak passion and Italian romance. And, as they say in Rome, that's amore.
Yield: 24 Portions
Pancetta-wrapped Tenderloin Steak 

Wrap 1 pancetta strip around each steak, securing it with a wooden toothpick. Season with salt and pepper.

Yield: 24 steaks

Beef Loin, Tenderloin Steak*24 each
Pancetta strips, thinly sliced24 each
Salt and cracked black pepperas needed
Parmesan-Pecorino Topping 

Mix all ingredients together. Refrigerate, covered.

Yield: 3 cups

Mayonnaise2 cups
Pecorino cheese, grated1 cup
Parmesan cheese, grated1 cup
Parsley2 Tbsp.
Celery Curls 

Trim ends of celery; with a vegetable peeler, shave lengthwise into long strips. Place strips in ice water; refrigerate until they curl. Drain and pat dry; refrigerate.

Yield: 24 cups

Celery stalks48 each
Puntarelle Dressing 

Whisk together anchovies, lemon juice, garlic and lemon zest. Slowly whisk in olive oil until emulsified.

Yield: 3 cups
Anchovy fillets, mashed36 each
Lemon juice3/4 cup
Garlic6 Tbsp.
Lemon zest2 Tbsp.
Olive oil, extra virgin3 cups

Per order:

Heat 1 tsp. oil in sauté pan until hot; sear 1 Pancetta-wrapped Tenderloin Steak on both sides. Place in 400°F oven until cooked to medium rare or desired doneness. Spread 2 Tbsp. Parmesan-Pecorino Topping on top surface of steak; place under broiler until lightly browned. Toss 1 cup Celery Curls with 2 Tbsp. Puntarelle Dressing. Plate steak with celery alongside; garnish with parsley.

Grapeseed oil1/2 cup
Parsley, roughly choppedas needed

*  Approx 12 lbs.

Nutrition information per serving: 994 calories; 74 g fat(17 g saturated fat; 29 g monounsaturated fat); 216 mg cholesterol; 3094 mg sodium; 6 g carbohydrate; 2.1 g fiber; 73 g protein; 31.3 mg niacin; 1.2 mg vitamin B6; 3.4 mg vitamin B12; 7.1 mg iron; 103.0 mg selenium; 10.7 mg zinc; 243.7 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.
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