Home RED Beef Beef Carpaccio for Dolcetto

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WINE REVIEW

Le Macchiole Messorio 2005

"Offers fresh herbs and berries on the nose, with hints of coffee and vanilla. Full-bodied, soft and fruity, with a green olive undertone and lots of new wood. Builds on the palate. Tannic. Merlot. " Wine Spectacor 95 points

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Ingredients:

250 g beef fillets, you'll need a nice thick piece of centre cut
rocket leaves
parmesan, shaved

Dressing:

2 egg yolks
85 ml olive oil
Half lemon, juiced
Half tsp mustard


Method:

1. Put the beef into the freezer for 30 minutes to firm it up and make it easier to slice.

2. Meanwhile, to make the dressing, put the egg yolks in a blender or mini processor (or use a hand whisk) and add the olive oil in a steady stream. Season with lemon juice, mustard, salt and pepper and mix well.

3. Take the beef out of the freezer. Using a very sharp, large knife, cut slices as thinly as you can. Lay these on a plate and cover them with clingfilm as you cut to stop them colouring. If you put a layer of baking parchment or clingfilm between the layers you'll easily be able to separate them out easily later.

4. To serve, plate the beef slices on a platter or individual plates, heap some rocket leaves in the middle and drizzle the dressing around the edge. Finish with parmesan shavings.

Enjoy!

 

Recommended wine:

Brovia Dolcetto d'Alba Vigna Villej (2008)


It is a traditional Dolcetto that emphasises well the characteristics of a wine obtained from a careful and powerful vinification. The color is ruby with violet reflections.

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 Beef Carpaccio for Dolcetto
Home RED Beef Beef Carpaccio for Dolcetto

DID YOU KNOW?

If your bottle has plastic cork that is not  definitely equal with poor wine.

Great options here

Newsletter

Sign up NOW and get your FREEBOOK today: Breakthrought in the pairing


Only ONE CLICK. By your first name and mail address


WINE REVIEW

Le Macchiole Messorio 2005

"Offers fresh herbs and berries on the nose, with hints of coffee and vanilla. Full-bodied, soft and fruity, with a green olive undertone and lots of new wood. Builds on the palate. Tannic. Merlot. " Wine Spectacor 95 points

Read more...
THEFOODFORWINE on Facebook!

Beef - Beef
AddThis Social Bookmark Button


Ingredients:

250 g beef fillets, you'll need a nice thick piece of centre cut
rocket leaves
parmesan, shaved

Dressing:

2 egg yolks
85 ml olive oil
Half lemon, juiced
Half tsp mustard


Method:

1. Put the beef into the freezer for 30 minutes to firm it up and make it easier to slice.

2. Meanwhile, to make the dressing, put the egg yolks in a blender or mini processor (or use a hand whisk) and add the olive oil in a steady stream. Season with lemon juice, mustard, salt and pepper and mix well.

3. Take the beef out of the freezer. Using a very sharp, large knife, cut slices as thinly as you can. Lay these on a plate and cover them with clingfilm as you cut to stop them colouring. If you put a layer of baking parchment or clingfilm between the layers you'll easily be able to separate them out easily later.

4. To serve, plate the beef slices on a platter or individual plates, heap some rocket leaves in the middle and drizzle the dressing around the edge. Finish with parmesan shavings.

Enjoy!

 

Recommended wine:

Brovia Dolcetto d'Alba Vigna Villej (2008)


It is a traditional Dolcetto that emphasises well the characteristics of a wine obtained from a careful and powerful vinification. The color is ruby with violet reflections.

Acquire this wine

Discover selected italian vineries

 

 

 

 

Acquire wine

clock

Your dreamy kit

SmartPower™ 7-Speed Electronic Blender - Chrome

Shop in a sec

clock

 

Cheese for wine Travel tips Get your dreams My fine wine