Filet Mignon Carbonara
60 Minutes | Serves 4
4, 6-oz Filet Mignon Steaks
½ lb Guanciale Diced
4 oz Parmesan Cheese Freshly Grated
1 Large Egg and 2 Large Egg Yolks
1 cup Beef Broth
¼ cup Light Cream
2 Tbsp Salted Butter Softened
Kosher Salt
Freshly Cracked Black Pepper
Remove the steaks from the refrigerator 30 minutes prior to cooking.
Pat both sides of the steaks dry with a paper towel. Sprinkle kosher salt and cracked black pepper on both sides. Press seasoning gently into the meat.
Place a large sauté pan on medium-high heat. Place the diced guanciale in the pan. Cook for approximately 15 minutes, stirring occasionally. You want to render the fat from the guanciale until the meat is crispy.
Using a slotted spoon, remove the guanciale from the pan. Set aside on a plate lined with paper towels. Remove and reserve all but a few Tbsp of the rendered fat and set back on medium-high heat.
Place the steaks in the pan. Cook for approximately 5 minutes or until you get a good sear on the first side. Add the butter.
Flip and cook the second side of the steaks for an additional 4-5 minutes, using the butter to baste the steaks. Remove when you reach your desired temperature, 130 degrees for medium rare. Set aside to rest for at least 10 minutes, loosely covered in aluminum foil.
Deglaze the pan with the beef broth. Bring the contents of the pan to a rolling boil. Reduce to low heat for 3-5 minutes. Strain into a separate container to remove any dark bits from the sautéing process. Wipe out the pan and place back on the heat.
In a mixing bowl, combine the whole egg, egg yolks, Parmesan cheese, black pepper to taste and your desired amount of guanciale oil reserved from the rendering process. Whisk all ingredients together.
Add the beef broth to the egg and cheese mixture a little bit at a time. Once the eggs are tempered, add the remaining broth. Whisk all ingredients together and pour the mixture back into the sauté pan.
Add the light cream. Stir and heat together until the sauce is smooth and all ingredients are incorporated. Top steaks with the sauce and the crunchy guanciale.
4, 6-oz Filet Mignon Steaks
½ lb Guanciale Diced
4 oz Parmesan Cheese Freshly Grated
1 Large Egg and 2 Large Egg Yolks
1 cup Beef Broth
¼ cup Light Cream
2 Tbsp Salted Butter Softened
Kosher Salt
Freshly Cracked Black Pepper
Remove the steaks from the refrigerator 30 minutes prior to cooking.
Pat both sides of the steaks dry with a paper towel. Sprinkle kosher salt and cracked black pepper on both sides. Press seasoning gently into the meat.
Place a large sauté pan on medium-high heat. Place the diced guanciale in the pan. Cook for approximately 15 minutes, stirring occasionally. You want to render the fat from the guanciale until the meat is crispy.
Using a slotted spoon, remove the guanciale from the pan. Set aside on a plate lined with paper towels. Remove and reserve all but a few Tbsp of the rendered fat and set back on medium-high heat.
Place the steaks in the pan. Cook for approximately 5 minutes or until you get a good sear on the first side. Add the butter.
Flip and cook the second side of the steaks for an additional 4-5 minutes, using the butter to baste the steaks. Remove when you reach your desired temperature, 130 degrees for medium rare. Set aside to rest for at least 10 minutes, loosely covered in aluminum foil.
Deglaze the pan with the beef broth. Bring the contents of the pan to a rolling boil. Reduce to low heat for 3-5 minutes. Strain into a separate container to remove any dark bits from the sautéing process. Wipe out the pan and place back on the heat.
In a mixing bowl, combine the whole egg, egg yolks, Parmesan cheese, black pepper to taste and your desired amount of guanciale oil reserved from the rendering process. Whisk all ingredients together.
Add the beef broth to the egg and cheese mixture a little bit at a time. Once the eggs are tempered, add the remaining broth. Whisk all ingredients together and pour the mixture back into the sauté pan.
Add the light cream. Stir and heat together until the sauce is smooth and all ingredients are incorporated. Top steaks with the sauce and the crunchy guanciale.