Arrosto Di Manzo Al Ginepro E Pepe Recipe
Slow roasted Angus beef top loin, crusted with juniper berries and pepper longum, cauliflower puree, EVOO potatoes perlina, and Marsala fine reduction
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Beef
Cauliflower Puree
EVOO Potatoes Perlina
Marsala Fine Reduction
Method
Beef Preparation
- 1
Prepare the Beef
Preheat the oven to 325°F (160°C). Season the Angus beef top loin generously with salt, juniper berries, and pepper longum. Sear the beef in a hot skillet until browned on all sides, about 5 minutes.
- 2
Roast the Beef
Transfer the beef to a roasting pan and roast in the preheated oven for 1.5 to 2 hours, or until it reaches the desired doneness. Let it rest for 15 minutes before slicing.
Cauliflower Puree
- 3
Cook the Cauliflower
In a pot of boiling salted water, cook the cauliflower florets until tender, about 10-12 minutes. Drain and return to the pot.
- 4
Make the Puree
Add heavy cream and butter to the pot with cauliflower. Blend until smooth, and season with salt to taste. Keep warm.
EVOO Potatoes Perlina
- 5
Prepare the Potatoes
In a pot of boiling salted water, cook the baby potatoes until tender, about 15-20 minutes. Drain and let cool slightly.
- 6
Marsala Fine Reduction
- 7
Make the Sauce
In a saucepan, melt 1 tablespoon of butter over medium heat. Add minced shallots and sauté until translucent. Pour in Marsala wine and simmer until reduced by half. Stir in remaining butter for a glossy finish.