Beef tagliata with Lambrusco and pop corn
Lambrusco's tannic character makes it a great pairing for fatty and salty meat, as this beef tagliata
PREPARATION TIME 20 minutes
COOKING TIME 7/8 minutes
1 bottle of Lambrusco
6 Piedmontese beef steaks (300g each)
- Boil wine with sugar and let it reduce by 2/3.
- Sear the meat on both sides and then finish cooking.
- Cut the meat and pat dry with paper towel.
- Place the meat on the plate. Season with the wine sauce and garnish with some popcorn and juniper berries.
The Chef’s Suggestion
After cooking, let the meat rest for a few minutes before cutting to prevent it from losing too much blood once placed on the plate.
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