Black Angus prime-cut steaks with porcini mushrooms

Recipe by the chef Matteo Giudici, paired with Chianti Classico 2015 Dievole.

Ingredients for 4 people 

4 Black Angus prime-cut steaks of around 300g each, Hawaiian Alea red sea salt as needed, fresh-ground black pepper, 4 big porcini mushrooms, 1 garlic clove, parsley and extra-virgin olive oil as needed.

For the basil sauce:  50g basil leaves, 2 tablespoons extra-virgin olive oil and 1g xanthan gum (optional)

Directions:

Blanch the basil leaves in salted, boiling water and then cool in ice water. Blend in a mixer with an ice cube, 2 tablespoons of extra-virgin olive oil, the xanthan gum and a pinch of salt. Filter.

Clean the mushrooms and cut them with their skins into fairly large pieces. Sauté them in a pan with extra-virgin olive oil, the garlic clove, parsley and salt.

Cook the steaks in a hot pan as desired and then let them sit for four minutes.

Slice the steaks and serve them on warm plates with the mushrooms on top of the meat. Sprinkle on some Hawaiian Alea red sea salt and ground- black pepper and decorate with the basil sauce.

Wine to pair:  

Chianti Classico 2015 Dievole

Intense and shiny ruby. Fragrant and very refined nose with aromas of sour cherry, blackberry, violet, currant and prune with smoky hint on the background. Full palate, warm, saline and agile, wonderful body with a “dangerous” drinkability and a very long lingering finish.

Production area: hills in the municipality of Castelnuovo Berardenga, located at 300-420 metres of altitude. Position: South, south-west; soil type: marlstone, limestone, alberese.

Grape varieties: Sangiovese 90%, Canaiolo 6% and Colorino 4%. Training system: cordon spur; vine density: 5.500 plants per hectare; vine age: 10-15 years.

Wine making: the spontaneous fermentation develops with native yeast and it takes place in 75 Hl natural cement tanks for 14-15 days at a controlled temperature of 26-28°C. Natural malolactic fermentation. The aging is made in 41-43 Hl French oak casks for about 14 months. The casks are in non.toasted oak and they originate from the noble forests of Allier. The bottle aging lasts at least 3 months.

Alcoholic content: 13,5 %

Serving temperature: 18° C.

Suggested food pairing: ideal with cheese, pasta with traditional sauces, grilled meat.

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