Pasta Campanelle

By Recipe Contributor March 15, 2024

Recipe courtesy of Brandon Bobb, Executive Chef, Maketewah Country Club (Cincinnati, Ohio)

Ingredients

beef filet tips - 5 oz. (Chef's note: We use our trim from when we cut filets.)
campanelle pasta - 5 oz. (Chef's note: We got this amazing pasta from Ryan “Mick” McLean from Flour Pasta Co. in Moreland Hills, Ohio. They know great pasta.)
steak dust - 1 1/2 tsp. (Chef's note: We use our house blend, but use your favorite seasoning that has salt with it.)
bacon grease - 1 oz. (or some form of fat)
bordelaise sauce - 2 oz. (recipe attached)
red wine - 1 oz. (Chef's note: Use something you like to drink.)
garlic - 1 tsp., minced
shallot - 1 tsp., minced
sundried tomatoes - 2 oz., julienned (Chef's note: We make our own with Roma tomatoes and a dehydrator.)
baby spinach - 1 oz., or a small handful, fresh
wild mushrooms mix - 3 oz., rough chopped
heavy cream - 1 oz.
Cowboy Butter - 1 tbsp. (recipe attached)
walnut pesto - 1 Tbsp. for garnish (recipe attached)
truffle zest - 2 tsp. (Chef's note: Sabatino Tartufi Zest will change your life. We use it like powdered sugar over food.)
Ingredients for Bordelaise:
celery - 2 sticks
carrot - 1 ea., large
yellow onions - 2 ea.
tomato paste - 1/2 cup
garlic oil - 4 oz.
Kitchen Bouquet - 4 oz.
red wine - 17 oz.
beef base - 1 Tbsp.
garlic paste - 2 Tbsp.
beef stock - 1 qt.
water - 2 1/2 qt.
salt - 1 tsp.
pepper - 1 tsp.
cornstarch slurry - as needed
Ingredients for Cowboy Butter:
unsalted butter - 1 lb.
roasted garlic - 1 Tbsp.
lemon zest - 1 lemon
thyme - 1 tsp., dried
steak dust - 2 Tbsp.
chipotle adobo purée - 1 1/2 tsp.
spicy brown mustard - 1 tsp.
parsley - 1 tsp.
Ingredients for Walnut Pesto:
walnuts - 1 cup, chopped, toasted
spinach - 2 handfuls
parsley - 2 oz., whole
basil leaves - 2 oz., fresh
green onions - 2 ea., root removed
red pepper flakes - 1 tsp.
garlic - 1 Tbsp., minced
lemon juice - 4 oz.
olive oil - 1 cup
salt and pepper - 1 1/2 tsp.
water - 2 Tbsp.

Instructions

Salt a pot of boiling water. Add fresh pasta and cook for 3-4 minutes.
Heat pan on high heat. Add grease. Look for a slight smoking coming from pan. Add mushrooms and sauté. Cook these until they are caramelized. Add filet and sear. (Chef's note: Be sure to get some color and texture here.)
Add shallots and garlic, just until you can smell the garlic. Add sundried tomatoes. Work quickly here to not burn anything. This may take less than a minute.
Deglaze with wine. Add pasta and a tiny amount of the pasta water.
Add bordelaise, cream, steak dust or chosen seasoning. Reduce. (Chef's note: We are looking for the sauce to hug/coat the pasta ingredients.)
Taste for seasoning. Adjust if needed. Add spinach and Cowboy Butter at the end and toss until combined with no heat.
Pesto goes on plate like a paint brush. Then place pasta on plate and use the zest over the top like a dusting.

Procedure for Bordelaise:

Rough chop celery, carrot and onion. In a medium mixing bowl, rub the veggies with ½ cup of tomato paste. Roast on a parchment paper lined baking sheet for 15 minutes in the top oven.
When finished, set aside while you build the sauce.
In a medium sauce pot, dump in garlic oil. Once oil is in, place veggies. Saute 4 minutes.
Deglaze the pan with 17 oz. red wine. Add salt and pepper.
Add beef base and garlic paste.
Add beef stock and 2 qts. water.
Reduce on medium-low heat, until veggies are complete mush. Using immersion blender, blend until sauce is smooth and coats the back of the spoon.
Add Kitchen Bouquet sauce. (Chef's note: It needs to be thick enough to coat back of spoon.) Add slurry as needed.
Taste and add any salt and pepper as needed.
Using a fine mesh strainer, strain the sauce and store in a container