Served on a bed of Italian Campanelle Pasta
- 2 – 4 lbs 2-inch cut medallions of prime chuck boneless ribs or round roast
- ½ medium sweet onion, diced
- 2 medium shallots, diced
- 6-8 garlic cloves, minced
- ½ to ¾ pound pancetta, cubed
- ¼ to 1/3 lb Sartori Dolcina Gorgonzola (or a creamy gorgonzola)
- ¼ to ½ cup grated Sartori Parmesan Regiano (or another aged Parmesan Regiano)
- 2 green onion, chopped
- 1 pint of heavy cream
- 1 cup of red wine (your choice, we used a mixed red Italian Cabernette Sauvignon & Sangiovese)
- 1-2 tbsp of fresh chopped Italian parsley
- 2 tbsp of coarse/crushed mixed peppercorns
- 1 tbsp each (kosher salt, pepper, garlic powder, EVOO) to pre-season the meat
- 1 lb of Al-dente Campanelle Pasta
1-day in Advance
- Cut meat into 2 inch by 2inch medallions and place in a zip-lock bag.
- Season with 1 tbsp each of Kosher salt, cracked black pepper, garlic powder & EVOO
- Toss meat in the bag around to spread seasoning, place in the refrigerator over nite.
2 hours in Advance
- Remove the meat from the refrigerator and allow the temp to rise to room temperature.
- Cube the pancetta, set aside in a small bowl.
- Dice the sweet onion, shallots, and mince the garlic; set aside in a small bowl.
- Chop the green onion and parsley and set aside in a small bowl.
- Heat a twelve-inch seasoned iron skillet over medium heat.
- Place the cubed pancetta into the skillet, cook till crisp and the fat has reduced (about 5 to 6 minutes).
- Reserve the pancetta grease, spoon the pancetta out into a paper towel lined bowl (reserve the pancetta for later use and snacking).
- Reduce heat to medium-low.
- Place the diced onion, shallots and mince garlic into the skillet and sauté over medium to low heat, caramelize & soften till just translucent (about 5 to 6 minutes).
- Remove the onions and garlic to a small bowl and keep warm.
- Warm the skillet to medium-high heat.
- Pre-heat oven to 250-degrees.
- Place the beef medallions into the skillet (may have to cook in batches), sear all four sides of
each medallion (about 2-3 minutes a side), as done place into a baking dish and keep warm.
- Once all the medallions are seared and placed in the reserve backing dish, sprinkle the meat with a couple of dashed of Worcestershire sauce.
- Place baking dish in the oven set to 250-degrees and continue to cook for about 15 minutes, medallions should be completed at medium-rare.
- Reduce the heat on the skillet to medium.
- To the skillet add 1 cup of red wine to deglaze and reduce by half (about 3 to 4 minutes).
- Add onion and about half of the crisp pancetta and stir, continue reducing.
- Reduce the heat on the skillet to low.
- Add the one pint of heavy cream, stirring as you pour, keep stirring to avoid boiling or burning of the cream.
- While stirring add the cracked peppercorn, the sauce will begin to take on a “coffee” color.
- To the sauce add a mixture of 2tbsp cold water & 2 tbsp of cornstarch, to help thicken the sauce.
- Add the quarter to a third Gorgonzola cheese and continue to stir until the cheese is melted and the sauce thickens (overall time for the sauce on low heat is about 15 minutes).
- Turn off the heat and prepare to plate.
- Place a bed of Al-dente Campanelle Pasta on the desired plate.
- Nest 3 to 4 medallions of the beef on the bed of pasta.
- Drizzle medallions and pasta with sauce to desired amount (about a ¼ cup).
- Sprinkle with green onion and parsley.
- Grate fresh Parmesan Regiano cheese over the medallions and pasta.
- Serve with seasonal veggies and warm Italian bread (for soaking up the sauce).