Pancetta Wrapped Teres Major Medallion, Arugula & Shaved Parmesan, Red Wine Glacé MAIN INGREDIENTS: Pancetta, beef, arugula, Red Wine FLAVOR PROFILE: Meaty, Salty SPICES-HERBS-SEASONING: Rosemary, sage, TIME TO EXECUTE: 30min INGREDIENT LIST: • 8oz Teres Major, or Filet to Substitute • 6 Slices of thin Pancetta • 1T Chopped Rosemary and sage • 1C Arugula • Shaved parmesan for garnish • 1c Red Wine • 2 Pats of Butter unsalted • Cracked pepper and Sea Salt • 1 ea fresh thyme sprig • 3T Olive oil • ½ Lemon PROCEDURES: For the red wine reduction: Add the red wine and thyme to a small sauté pan. Reduce ¾ of the way and stir in the two pats of butter. Reduce until thickened and season with salt and pepper. Season the Meat with salt, pepper and chopped herbs. Wrap the loin with the pancetta starting from end and moving to the other. Keep the pancetta tight and overlap just a little so the meat is fully covered. Place the loin in a medium sauté pan with just a slash of olive oil. Sear all sides until golden brown and finish in the oven at 350 F until desired temperature. Set aside and let rest. Toss the Arugula in a bowl with drizzle of olive oil and shaved parmesan. Season with salt and pepper To plate: Slice the medallions into ¼ in slices and place onto your plate. Add the arugula salad and drizzle around the plate the red wine reduction. Garnish with extra shaved parmesan cheese and a half lemon on the plate. #food #recipe #food
Posted on: Thu, 16 Jan 2014 21:27:52 +0000
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