Cantine Monfort 'teroldego Rotaliano' 2021 Recipe
Recipe information
Make Cantine Monfort 'teroldego Rotaliano' 2021 in just 1h . [trentino-alto adige] teroldego
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Ingredients
Wine Reduction & Glaze
Pan-Seared Beef (main protein recommended to pair with Teroldego)
Sides & Garnish
Wine Reduction & Glaze
1. Prepare shallots
Add 1 tablespoon butter to a medium saucepan over medium heat. Once melted, add the finely minced shallot and cook, stirring, until translucent and fragrant, about 2–3 minutes. Do not brown.
2. Deglaze with wine
Pour in 2 cups of Cantine Monfort Teroldego Rotaliano 2021 and the optional 1/4 cup ruby port. Increase heat to medium-high and bring to a gentle boil to allow alcohol to evaporate for 3–4 minutes.
3. Reduce
Add the beef or veal stock and brown sugar. Lower heat to maintain a steady simmer and reduce until the liquid has thickened and coats the back of a spoon (about 20–25 minutes). Stir occasionally to prevent sticking.
4. Finish the glaze
When reduced to about 1 cup, whisk in 1 tablespoon butter, red wine vinegar, salt, and black pepper. Taste and adjust seasoning. Keep warm on the lowest heat until ready to use. If too thin, continue to reduce; if too tart, add a touch more brown sugar.
Pan-Seared Beef (main protein recommended to pair with Teroldego)
5. Bring steaks to room temperature
Remove steaks from the refrigerator 30–45 minutes before cooking and pat dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper.
6. Sear the steaks
Heat a heavy skillet (cast iron recommended) over high heat until smoking. Add 2 tablespoons olive oil. Place steaks in the hot pan without crowding and sear for 3–4 minutes per side for medium-rare (times vary by thickness).
7. Baste and finish
Lower heat to medium. Add 2 tablespoons unsalted butter, crushed garlic cloves, and thyme sprigs to the pan. Tilt the pan and use a spoon to baste the steaks with the melted butter and aromatics for 1–2 minutes. Use an instant-read thermometer: aim for 125–130°F (52–54°C) for medium-rare.
8. Rest
Transfer steaks to a cutting board and rest loosely tented for 5–8 minutes. This allows juices to redistribute and the carryover cooking to finish to desired doneness.
9. Slice and glaze
Slice steaks against the grain. Spoon the warm Teroldego reduction over the sliced steaks (about 2–3 tablespoons per serving) or serve on the side as a sauce.
Sides & Garnish
10. Roast fingerling potatoes
Preheat oven to 425°F (220°C). Halve the fingerling potatoes lengthwise and toss with 1 tablespoon olive oil, chopped rosemary, and 1/2 teaspoon salt. Spread on a baking sheet cut-side down and roast for 20–25 minutes until golden and tender. Shake the pan halfway through for even browning.
11. Prepare arugula salad
While potatoes roast, toss 2 cups baby arugula with 1 tablespoon extra-virgin olive oil, 1 teaspoon lemon juice, and a pinch of salt. Sprinkle with 2 tablespoons freshly grated Parmesan just before serving.
12. Plate and serve
Arrange slices of glazed steak on warm plates alongside roasted fingerling potatoes and a small bed of dressed arugula. Garnish with a sprig of thyme and an extra spoonful of Teroldego reduction if desired. Serve immediately with a glass of Cantine Monfort Teroldego Rotaliano 2021.
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