2015 Brunello Food Pairing Recipe courtesy of Felidia
Il Palazzone has a long history of being part of the exceptional wine list at Lidia Bastianich’s flagship restaurant Felidia in New York City. We are so grateful to Chef Fortunato for creating this beautiful dish to be paired with our 2015 Brunello di Montalcino. We can’t wait for Felidia to re-open…hopefully very soon as this restaurant is a true institution and deservedly so. New York City is just not the same without it. In the mean time Chef has been cooking up a storm and his amazing creations can be followed on Instagram, see here.
Prime Beef Striploin Tagliata With Red Wine and Bone Marrow Sauce
Created by Chef Fortunato Nicotra (Felidia, New York City)
Red Wine Sauce:
-2 cups red wine (Brunello if you can spare)
-1 sprig rosemary
-4 tbsp bone marrow
-1 tsp kosher salt
Striploin: (serves 4 people)
-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)
Directions: 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. 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. In the same pan, add the mushrooms and the blanched carrots. Cook them for 3-4 minutes in the leftover juice. 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.
Buon Appetito!
