Gourmet
Vigorello is at is best accompanying grills and roasts, all kinds of game, as well as well-aged cheeses.
Recipe of our Chef Luca Lodovici.
CHIANINA SIRLOIN WITH SPRING ONIONS AL CARTOCCIO AND VIGORELLO SAUCE
for 4 persons
Ingredients
4 pieces sirloin, ca 150 gr each
12 spring onions
½ bottle Vigorello
1 onion
laurel
1 potato
2 dl beef stock
San Felice Olio Extra Vergine d’Oliva
salt and pepper
Procedure
Clean and cut the spring onions in half, then brown in a pan with olive oil, salt and pepper, then finish cooking in the oven between two sheets of aluminum for 10 minutes at 160º C.
Cut the potato very thin, put the slices on baking paper along with a little oil and bake it at 117ºC for 40 minutes.
Reduce the Vigorello in a saucepan with the diced onion and laurel. Add the beef stock and reduced Vigorello.
Cook the sirloin for 3 minutes on each side, with extravirgin olive oil salt and pepper.
Slice the meat in 3 pieces, arrange on serving plate, garnish with spring onions, the Vigorello sauce, and the potato slices.
