Prime Beef Striploin Tagliata With Red Wine and Bone Marrow Sauce

• 2 cups red wine (Brunello if you can spare)
• 1 sprig rosemary
• 4 tbsp bone marrow
• 1 tsp kosher salt

• 3 tbsp extra virgin olive oil (plus more to drizzle)
• 1 sprig of rosemary
• 1 tbsp smoked maldon salt
• 4 pieces of 10 oz striploin steak
• 12 baby blanched carrots (different colors)
• 12 shiitake mushroom caps (porcini if available)

1. For the red wine-rosemary bone marrow: Place the wine and the rosemary sprig in a small saucepan over medium heat. Bring to a boil, then lower the heat and simmer until the wine has reduced to a syrup. Discard the rosemary; add the bone marrow and salt and emulsify with an immersion blender.
2. Preheat a cast iron pan to high heat. In a small bowl, combine the olive oil, rosemary, and maldon salt, and rub the mixture all over the steak. Place the steak on the pan and sear for 4 minutes without moving to form a golden-brown crust. Flip the steak and sear on the other side until crusty (about 3 more minutes). Remove the steak to a plate and let it rest for 10 minutes.
3. In the same pan, add the mushrooms and the blanched carrots. Cook them for 3-4 minutes in the leftover juice.
4. To serve, put 3 carrots and 3 mushrooms on each plate. Slice each steak and place it on top of the vegetables. Drizzle with Il Palazzone extra virgin olive oil. Spoon the red-wine sauce on the side of the plate.