Filete a la pizzaiola

Lávate las manos. Lava todas las frutas y verduras frescas sin envasar bajo el grifo. Escúrrelas bien. Add beef base to boiling water. Mix thoroughly until base has dissolved. Cool. Transfer to a covered storage container and refrigerate until needed. CCP: Conservar en el frigorífico a una temperatura de 41 °F o inferior. Place the oil in a heated nonreactive rondeau. Add the onions, peppers, celery, and garlic. Cook until vegetables are tender. Add the mushrooms, basil, oregano, parsley, marinara, salt, and pepper. Mix together. Bring to a simmer over medium heat, stirring frequently. Cook 30–40 minutes, or until liquid has reduced and sauce begins to thicken. Season to taste with salt and pepper. Cool. Transfer to a covered storage container and refrigerate until needed. CCP: Conservar en el frigorífico a una temperatura de 41 °F o inferior. Wash, drain, and trim the rapini. Slice the tops with stems into 3″ pieces. Transfer to a covered storage container and refrigerate until needed. CCP: Conservar en el frigorífico a una temperatura de 41 °F o inferior.

To prepare a la carte:

Season the steak with salt and pepper. Place on a heated char grill or broiler. Cook to desired doneness. CCP: La temperatura interna final de cocción debe alcanzar un mínimo de 145 °F y mantenerse durante al menos 15 segundos. Place 1 Tbsp. olive oil in a heated sauté pan. Add 3 oz. of rapini. Season with salt and pepper to taste. Sauté until browned and tender but still firm to the bite. Add 1 tsp. garlic. Toss in pan until you can smell the aroma of garlic cooking. Place 1 Tbsp. olive oil in a heated frying pan. Break an egg into the pan. Fry on medium-high heat to crisp edges of the egg. Cook to desired doneness (we recommend keeping the yolk soft). CCP: La temperatura interna final de cocción debe alcanzar un mínimo de 145 °F y mantenerse durante al menos 15 segundos. Slice steak on the bias into 7–8 pieces. Ladle 2 flz. of warmed beef au jus on a warmed serving plate. Fan the steak on the front side of the plate. Ladle 5 oz. of warmed sauce over the steak, leaving a portion of steak exposed for presentation. Place the rapini next to the steak. Place the egg on top of the sauce.