Fettuccine Primavera with Steak Strips

Source: Beef Industry Council

Yield: 24 servings

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Nutritional Information:
Nutritional Information

Ingredients

•	Fettuccine Primavera with Steak Strips

•	2 tbsp. SYSCO Supreme Extra-Virgin olive oil

•	1/3 cup SYSCO Classic garlic, minced

•	2 qt. SYSCO Imperial beef demi-glace mix, prepared

•	1-1/4 qt. SYSCO Classic beef broth

•	12 oz. SYSCO Imperial tomato paste

•	2 tbsp. each SYSCO Imperial ground basil, oregano

•	6 lb. dry wt. SYSCO Imperial fettuccine, cooked, cooled, drained

•	7 lb. 8 oz. SYSCO Imperial frozen Italian blend vegetables

•	1/2 cup SYSCO Natural fresh parsley, chopped

•	4 lb. 8 oz. pre-marinated SYSCO Imperial beef strip steaks, cooked

•	1-1/2 cups SYSCO Imperial parmesan cheese, grated

Preparation

1.	Heat oil over medium heat; add garlic and cook 5 minutes. Add demi-glace, broth, tomato paste and herbs. Bring to boil, reduce heat and simmer until reduced to 3 quarts. Keep hot.

2.	For each serving: Heat 8 ounces cooked pasta and 5 ounces vegetables in boiling water; drain well. Toss mixture with 3 ounces of sauce, 1 teaspoon parsley and 1/2 ounce cheese. Plate and top with 3 ounces beef strips. Drizzle with 1 ounce additional sauce before serving.