A diVino Pairing with Mustard Fillet

Dear friends of Wineatwine, today I'm here to present a new food and wine pairing between beef fillet and chianti classico riserva 2010 – if you'd like, give it a try and let me know what you think...

Ingredients:

1. 1 Beef Fillet (250 gr.)
2. Butter
3. Rum Brugal
4. Small glass of Porto Ruby
5. Mustard
6. Pepper
7. Salt
8. Purple potatoes (vitelotte)
9. Milk
10. Extra virgin olive oil
11. Fresh basil
12. Cherry tomatoes (Decoration)

Method:

First, prepare the quenelles by boiling the potatoes with their skins on after washing them.
Once cooked, peel them being careful to remove all the black spots.

Next, mash the mixture with a fork, adding a little milk if you wish to make the mixture softer.
Then add a pinch of salt, a drizzle of oil and some chopped basil.
Now shape the quenelles with the help of two spoons, coat them in breadcrumbs and bake for 10 minutes at 180°, to achieve a crispy outer texture and soft interior.
Now begin to prepare the fillet by coating it in mustard and then cooking it over low heat with a little oil and butter. It will take about five to seven minutes per side depending on the thickness of the cut.

Once browned on both sides, add the rum and flambé by raising the flame; once it has evaporated, add more butter and an equal amount of mustard with Porto Ruby, a few drops of Worcestershire sauce and pepper, reducing the cooking juices.
The consistency of the sauce is entirely a matter of taste: I reduce it quite a lot, but if you prefer something more liquid, remove it from the heat a few minutes earlier.
Now plate the dish by placing the fillet in the centre with its sauce and the basil quenelles.
If you wish, decorate the plate with a cherry tomato flower and basil leaves.

Recommended wine pairing for this dish: Chianti Classico DOCG Riserva 2010 - Rocca Guicciarda Barone Ricasoli

Barone Ricasoli can be considered the father of Chianti, as he was the first to put in writing the grape blends that can contribute to the composition of Chianti Classico in 1872.

Rocca Guicciarda, from which this wine takes its name, was one of the most important feudal estates of the Barone Ricasoli family: which is why today it is the name of the estate's Chianti Classico Riserva.

Tasting notes: visually the sample presents a beautiful intense ruby red colour tending towards garnet.
On the nose it is floral, fruity, spiced, herbaceous and ethereal, revealing notes of fruit in spirit and blueberry jam with spicy nuances of balsamic aromas, liquorice and pepper, with a lovely note of wild cherry.
On the palate it arrives warm, soft and balanced, expressing its clean flavour of forest fruits, marasca cherry and spices.

PRODUCTION AREA

Chianti Classico

GRAPE BLEND

Sangiovese min 80%, Merlot e Cabernet Sauvignon

ALCOHOL CONTENT

13.5% vol.

FERMENTATION TEMPERATURE

24-27°C

Maceration period:

12/16 days.

AGEING

15 months in barriques e tonneaux.

Wine price in wine shops from €12 to €16