Served on a bed of Italian Campanelle Pasta

Seared Beef Medallions with Peppercorn & Gorgonzola Cream Sauce , bedded on Campanelle Pasta and served with steamed broccoli & baby carrots.
Seared Beef Medallions with Peppercorn & Gorgonzola Foam Sauce , bedded on Campanelle Pasta and served with steamed broccoli & babe carrots.

INGREDIENTS

  • 2 – four lbs 2-inch cut medallions of prime chuck boneless ribs or round roast
  • ½ medium sweet onion, diced
  • two medium shallots, diced
  • half dozen-8 garlic cloves, minced
  • ½ to ¾ pound pancetta, cubed
  • ¼ to 1/3 lb Sartori Dolcina Gorgonzola (or a flossy gorgonzola)
  • ¼ to ½ loving cup grated Sartori Parmesan Regiano (or another aged Parmesan Regiano)
  • two green onion, chopped
  • ane pint of heavy cream
  • 1 loving cup of ruddy wine (your selection, we used a mixed red Italian Cabernette Sauvignon & Sangiovese)
  • 1-2 tbsp of fresh chopped Italian parsley
  • ii tbsp of coarse/crushed mixed peppercorns
  • i tbsp each (kosher salt, pepper, garlic pulverisation, EVOO) to pre-flavor the meat
  • 1 lb of Al-dente Campanelle Pasta

DIRECTIONS

i-day in Advance

  1. Cut meat into 2 inch past 2inch medallions and place in a zip-lock bag.
  2. Season with 1 tbsp each of Kosher salt, cracked black pepper, garlic powder & EVOO
  3. Toss meat in the bag around to spread seasoning, place in the fridge over nite.

2 hours in Advance

  1. Remove the meat from the refrigerator and allow the temp to rise to room temperature.
  2. Cube the pancetta, set aside in a small bowl.
  3. Dice the sweet onion, shallots, and mince the garlic; set bated in a small basin.
  4. Chop the greenish onion and parsley and set aside in a minor bowl.

Cooking

  1. Oestrus a twelve-inch seasoned fe skillet over medium rut.
  2. Place the cubed pancetta into the skillet, melt till well-baked and the fatty has reduced (about 5 to 6 minutes).
  3. Reserve the pancetta grease, spoon the pancetta out into a paper towel lined basin (reserve the pancetta for afterwards employ and snacking).
  4. Reduce heat to medium-low.
  5. Place the diced onion, shallots and mince garlic into the skillet and sauté over medium to low estrus, caramelize & soften till just translucent (most 5 to 6 minutes).
  6. Remove the onions and garlic to a pocket-size bowl and proceed warm.
  7. Warm the skillet to medium-loftier heat.
  8. Pre-rut oven to 250-degrees.
  9. Identify the beef medallions into the skillet (may have to cook in batches), sear all four sides of
    " data-medium-file="https://chickenthiefkitchens.files.wordpress.com/2015/11/pa250048.jpg?w=300" data-large-file="https://chickenthiefkitchens.files.wordpress.com/2015/11/pa250048.jpg?w=656" class="size-medium wp-image-175" src="https://chickenthiefkitchens.files.wordpress.com/2015/11/pa250048.jpg?w=300&h=225" alt="Seared Beef Medallions should be cooked to a medium-rare to slightly medium "done-ness" level." width="300" height="225" srcset="https://chickenthiefkitchens.files.wordpress.com/2015/11/pa250048.jpg?w=300&h=225 300w, https://chickenthiefkitchens.files.wordpress.com/2015/11/pa250048.jpg?w=600&h=450 600w, https://chickenthiefkitchens.files.wordpress.com/2015/11/pa250048.jpg?w=150&h=113 150w" sizes="(max-width: 300px) 100vw, 300px">
    Seared Beef Medallions should be cooked to a medium-rare to slightly medium "done-ness" level.

    each medallion (about two-three minutes a side), every bit washed place into a blistering dish and continue warm.

  10. Once all the medallions are seared and placed in the reserve bankroll dish, sprinkle the meat with a couple of dashed of Worcestershire sauce.
  11. Place blistering dish in the oven set to 250-degrees and continue to cook for near fifteen minutes, medallions should be completed at medium-rare.
  12. Reduce the estrus on the skillet to medium.
  13. To the skillet add ane cup of ruby wine to deglaze and reduce by half (about 3 to iv minutes).
  14. Add onion and about half of the crisp pancetta and stir, continue reducing.
  15. Reduce the rut on the skillet to low.
  16. Add together the 1 pint of heavy cream, stirring as you cascade, keep stirring to avert humid or burning of the cream.
  17. While stirring add together the cracked peppercorn, the sauce will brainstorm to take on a "coffee" color.
  18. To the sauce add a mixture of 2tbsp cold water & 2 tbsp of cornstarch, to help thicken the sauce.
  19. Add the quarter to a 3rd Gorgonzola cheese and continue to stir until the cheese is melted and the sauce thickens (overall time for the sauce on low heat is virtually 15 minutes).
  20. Plow off the rut and fix to plate.

Plating

  1. Place a bed of Al-dente Campanelle Pasta on the desired plate.
  2. Nest 3 to iv medallions of the beef on the bed of pasta.
  3. Drizzle medallions and pasta with sauce to desired amount (almost a ¼ cup).
  4. Sprinkle with green onion and parsley.
  5. Grate fresh Parmesan Regiano cheese over the medallions and pasta.
  6. Serve with seasonal veggies and warm Italian staff of life (for soaking up the sauce).

Buon Appetito!