Seared Beef Medallions with Peppercorn & Gorgonzola Cream Sauce

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 Cream Sauce , bedded on Campanelle Pasta and served with steamed broccoli & baby carrots.

INGREDIENTS

  • 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

DIRECTIONS

1-day in Advance

  1. Cut meat into 2 inch by 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 refrigerator 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 aside in a small bowl.
  4. Chop the green onion and parsley and set aside in a small bowl.

Cooking

  1. Heat a twelve-inch seasoned iron skillet over medium heat.
  2. Place the cubed pancetta into the skillet, cook till crisp and the fat has reduced (about 5 to 6 minutes).
  3. Reserve the pancetta grease, spoon the pancetta out into a paper towel lined bowl (reserve the pancetta for later use 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 heat, caramelize & soften till just translucent (about 5 to 6 minutes).
  6. Remove the onions and garlic to a small bowl and keep warm.
  7. Warm the skillet to medium-high heat.
  8. Pre-heat oven to 250-degrees.
  9. Place the beef medallions into the skillet (may have to cook in batches), sear all four sides of
    Seared Beef Medallions should be cooked to a medium-rare to slightly medium "done-ness" level.
    Seared Beef Medallions should be cooked to a medium-rare to slightly medium “done-ness” level.

    each medallion (about 2-3 minutes a side), as done place into a baking dish and keep warm.

  10. Once all the medallions are seared and placed in the reserve backing dish, sprinkle the meat with a couple of dashed of Worcestershire sauce.
  11. 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.
  12. Reduce the heat on the skillet to medium.
  13. To the skillet add 1 cup of red wine to deglaze and reduce by half (about 3 to 4 minutes).
  14. Add onion and about half of the crisp pancetta and stir, continue reducing.
  15. Reduce the heat on the skillet to low.
  16. Add the one pint of heavy cream, stirring as you pour, keep stirring to avoid boiling or burning of the cream.
  17. While stirring add the cracked peppercorn, the sauce will begin 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 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).
  20. Turn off the heat and prepare to plate.

Plating

  1. Place a bed of Al-dente Campanelle Pasta on the desired plate.
  2. Nest 3 to 4 medallions of the beef on the bed of pasta.
  3. Drizzle medallions and pasta with sauce to desired amount (about 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 bread (for soaking up the sauce).

Buon Appetito!

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