(Photo: Carlos Sarmiento)
Autumn is here and there is nothing more delightful than to pair dishes and wines that meld with the seasonal changes.
One of the most versatile and satisfyingly comforting Italian dish that I have grown to love to cook (and eat) is risotto.
Taking inspiration from Italy’s Lombardia (Lombardy) region, where risotto dishes are the norm and come in many variations, I am introducing beef tenderloin tips to the mix.
Perfect for those rainy days or cool evenings.
(Photo: Enzo Romano)
Let‘s get cooking!
Menu: Beef tenderloin & mushroom risotto
Wine pairing: 2018 Montes Cabernet Sauvignon D.O. (Valle de Colchagua, Chile)
Serves 4-6
Ingredients
Beef & mushroom:
1 1/2 pounds of beef tenderloin tips (bite size tips)
1 1/2 cup of fresh portobello mushrooms (thickly sliced)
1 tablespoon of fresh sage, finely chopped
2 garlic clove, finely minced
Sea salt & cracked pepper
1 teaspoon of ground sage
5 tablespoons of extra Virgin olive oil
Risotto:
5-7 cups of vegetable broth, (ideally divided in 1/2 cup measurements)
3 tablespoons of extra virgin olive oil, divided
1 shallot, minced
1 ½ cups Arborio rice
½ cup of dry white wine
1 teaspoon of saffron (diluted in 2 teaspoons of water)
3 tablespoons unsalted butter
1/2 cup freshly grated Grana-Padano or Parmigiano Reggiano cheese
Directions
Beef & mushrooms:
In medium size mixing bowl mix beef tenderloin tips with ground sage, sea salt and cracked pepper (to taste, approximately 1 teaspoon each) with 2 tablespoons of extra Virgin olive oil. Set aside.
In a large pan (ideally a cast iron pan), heat up 1 tablespoon of extra Virgin olive oil on medium heat. Add garlic and stir fry for 1 minute. Add mushrooms and cook until mushrooms begin to sweat (about 2-3 minutes or until pan becomes liquid-like). Add freshly chopped sage and stir for 1 minute. Remove mushroom mixture from pan and transfer to a bowl.
*Separate a few pieces of mushrooms to be used as a topping garnish when plating and serving.
In the same pan where the mushrooms were cooked, add 2 tablespoons of extra Virgin olive oil and heat on medium-high heat.
Add tenderloin tips, quickly searing for 1 minute on each side. Reduce heat to low-medium and cook for 3-5 minutes. Remove from heat.
Risotto:
In a saucepan, warm the broth over low heat. Set aside.
Warm up 2 tablespoons of extra virgin olive oil to large saucepan and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale/golden color, pour in wine, stirring constantly until the wine is fully absorbed.
Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Add saffron.
Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes. If you like the rice softer, add a little more liquid and cook for additional 5-10 minutes.
Remove from heat, and stir in butter, mushrooms, beef and cheese.
Serve it up!
This truly comfort food (and elegant dish) is a simple as it gets in terms of plating. You practically spoon a generous serving unto individual plates and serve.
Want to kick it up a notch? Place a few slices of mushrooms on top (layered), dust some extra cheese (or even cheese shavings) and add fresh cracked pepper.
Buon appetito! Enjoy!
(Photo: Carlos Sarmiento)
(Photo: Carlos Sarmiento)
(Photo: Carlos Sarmiento)
About the wine…
This Cabernet Sauvignon is sourced primarily from Montes' Finca Apalta Estate vineyard with some additions from their Marchigüe Estate vineyard.
These two unique vineyards feature granite-rich soils in differing degrees of decomposition. Both have considerable variation in the clay content, depth, and organic matter from the influence of erosion and deposits from local rivers over time.
The soils are generally deep in the flat areas and thinner at the foot of the mountains and at higher elevations. Cabernet Sauvignon is planted on flat or slightly sloping ground where the soil is deeper and has a moderate capacity for moisture retention.
2018 Montes Alpha Cabernet Sauvignon
D.O. (Valle de Colchagua, Chile)
(Photo: Carlos Sarmiento)
Tasting notes:
The nose is elegant and complex with aromas of very well-blended ripe red and black fruit. Aromas of crème de cassis, tobacco, and black pepper stand out against a backdrop of toast and pastry notes.
The palate is smooth, but well-structured with sweet tannins leading to a lasting and elegant finish.
Grapes: 100% Cabernet Sauvignon
Food pairing: Enjoy with red meats, pasta with Bolognese sauce, lamb chops or simply by itself.
Accolades:
92 Points
timatkin.com
92 Points
92 Points
James Suckling
For more information, visit:
Special thanks to my friends at Kobrand Wine and Spirits for this fantastic wine pairing collaboration.
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Decorative wine drip collar by: https://dripstosips.com
(Special discount promo code: CFW15)
Special thanks to my Italian friend Enzo Romano, the amazing photographer that graciously shared his wonderful photos of Lake Como in the Lombardy region.
Grazie mille Enzo per la tua fantastica fotografia e abilità artistica. Saluti!
Follow Enzo on Instagram at: enk420
(Photo: Enzo Romano)