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“The Best Steakhouse” Cacio e Pepe Recipe

Cacio e Pepe, grass-fed filet mignon on serving plate

We agree with Mike when he says, “This steakhouse is the best.” Come over to Mike Loyza’s place, where the filmmaker and part-time chef treats us to a delicious meal featuring a 9-oz Filet from US Wellness Meats paired with a unique Cacio e pepe. This will definitely leave you wanting more!

By Mike Loayza | Film Maker (and sometimes Chef)  

Serves: The Family 

USWM Shopping List: Beef Tenderloin Filet Mignon – 9 oz | Anchor Unsalted Grass-fed Butter


For the Steak:

  • 9 oz Tenderloin Filet 
  • Salt/Pepper (to taste) 

For the Cacio e pepe:

  • 1 Box Italian elbow pasta (organic)
  • 1 Bunch Swiss chard
  • 3 Tbs Grass-fed Raw Butter
  • Salt/Pepper (to taste)
  • 1 Tbs Sour Cream (organic) 
  • 1 Tsp Ground nutmeg (sprinkle) 
  • 1 Lemon (zest and juice) 
  • 1 block Parmigiano Reggiano cheese (raw)
  • 1 block Pecorino Romano cheese (raw) 


  1. Sear the Filet to your desired doneness (Medium Rare 130F rested for 5 min)
  2. Remove the steaks from pan, add in chopped swiss chard, cook until fork tender. Remove and add to large mixing bowl
  3. Boil the pasta until al dente. Drain, and add to bowl containing the swiss chard. 
  4. Mix in Raw butter
  5. Add salt (not too much) and pepper to taste. Mix well
  6. Mix in (optional) sour cream 
  7. Add Nutmeg and the zest of 1/2 (clean) lemon along with the juice of a whole lemon. Mix well. 
  8. Grate, Parmigiano and Pecorino cheese into bowl. Mix well. 
  9. Bon Appetit! 

Once you’ve tried this recipe, we think you’ll agree — Your own home can be the Best Steakhouse!

Explore a wealth of delicious recipes made with love from Mike’s family to yours, visit our Discover Blog today!


Mike Loayza, tomahawk steaks

Mike Loayza is an independent filmmaker, actor, and writer. Mike prepares some truly inspired creations in the kitchen right alongside his family. Sit down for a meal with Mike and his delightful family and enjoy some of his clever, flavor-filled recipes.