Beef tagliata with balsamico reduction
By Ettore Botrini
Ettore Botrini has been awarded two Michelin stars for his Corfu restaurant Etrusco and Botrinis in Halandri, Athens (www.botrinis.com).
Ingredients:
• 1 beef tenderloin (400 gr)
• Salt
• Pepper
• 2 tbsp. Olive oil
For the reduction of balsamico:
• 5 grains of cedar
• 250 gr balsamic vinegar
• 1 cinnamon stick
• 2 cloves
Directions:
Remove the meat from the refrigerator and let it out to reach room temperature. For the reduction: in a saucepan, add the vinegar with the cloves, cinnamon and cedar. Allow to boil slowly until it remains half. Allow the reduction to cool, then pass it through a strainer and keep aside. Put the meat on the grill and cook as preferred. Add salt and pepper and remove from the grill to rest. Cut into thick slices, spread on a little rocket salad and pour over the reduction of the balsamico.
Wine pair:
The classic match is a tannic red wine from the Greek vineyard. The less cooked the meat the more tannic the wine should be. Many choices are available provided the wine is youthful and fruity. Choose between a vibrant Mavrodaphne from Kefalonia, an Aghiorghitiko from Nemea or a Xinomavro based Rapsani.
