Wrap a pancetta strip around each of 24 (8-oz.) beef Tenderloin Steaks, securing with a wooden toothpick. Season with salt and cracked black pepper.
Heat 1 tsp. grapeseed oil in sauté pan; sear 1 Pancetta-wrapped Tenderloin on both sides.
Place in 400°F oven until cooked to desired doneness.
Spread 2 Tbsp. Parmesan-Pecorino Topping on top of steak; broil until lightly browned. Toss 1 cup Celery Curls with 2 Tbsp. Puntarelle Dressing. Plate steak with celery alongside; garnish with chopped parsley.
Parmesan-Pecorino Topping: Mix 2 cups mayonnaise, 1 cup grated Parmesan, 1 cup grated pecorino and 2 Tbsp. chopped parsley. (Yield: 3 cups) Celery Curls with Puntarelle Dressing: Shave 48 celery stalks with vegetable peeler lengthwise into long strips. Place in ice water; refrigerate until curled. Drain and pat dry; refrigerate. Combine lemon juice, anchovy filets, minced garlic and lemon zest. Slowly whisk in extra virgin olive oil until emulsified. (Yield: 24 cups celery curls and 3 cups dressing)
Ingredients
6 anchovy, filets, mashed
24 8 oz. Braveheart® Black Angus Beef Tenderloin, Medallions
