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 sliced | 24 each | | Salt and cracked black pepper | as needed | | Parmesan-Pecorino Topping | |
Mix all ingredients together. Refrigerate, covered.
Yield: 3 cups
| | Mayonnaise | 2 cups | | Pecorino cheese, grated | 1 cup | | Parmesan cheese, grated | 1 cup | | Parsley | 2 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 stalks | 48 each | | Puntarelle Dressing | |
Whisk together anchovies, lemon juice, garlic and lemon zest. Slowly whisk in olive oil until emulsified.
Yield: 3 cups
| | Anchovy fillets, mashed | 36 each | | Lemon juice | 3/4 cup | | Garlic | 6 Tbsp. | | Lemon zest | 2 Tbsp. | | Olive oil, extra virgin | 3 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 oil | 1/2 cup | | Parsley, roughly chopped | as 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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