This time, our Chef Ambassador Alessio Da Prato, has tried his hand at a dish of very high quality meat, which must be treated with the utmost care to release all its flavours and, to achieve this, a touch of Aged Balsamic Vinegar of Modena, cannot be missed!
Ingredients
- A high-quality beef steak (such as sirloin or rib eye) seasoned with salt, pepper and a drizzle of Extra Virgin Olive Oil
- Fresh cardoncelli mushrooms, a knob of unsalted butter and a few sprigs of fresh thyme
- Crispy green asparagus lightly brushed with Extra Virgin Olive Oil and seasoned with salt
- Dressing: Aged Balsamic Vinegar of Modena PGI by Acetaia Sereni
Grill the beef steak on a hot griddle until it develops a perfect sear. Let the meat rest briefly, then slice thinly against the grain to reveal the tender interior.
Sauté the cardoncelli mushrooms in butter with fresh thyme until tender and infused with aromatic flavours.
Lightly grill the asparagus until lightly charred, preserving its natural crispness.
Arrange the sliced beef on a serving platter, garnish elegantly the sautéed mushrooms and arrange the grilled asparagus on the side. Finish by pouring a generous splash of Aged Balsamic Vinegar of Modena PGI over the plate to enhance the flavours.
Enjoy a beautifully balanced dish that combines the rich flavours of grilled beef with earthy mushrooms and crisp asparagus, all enhanced by the tangy sweetness of Aged Balsamic Vinegar PGI from Acetaia Sereni.
Feeling curious?
As always, we look forward to seeing you come and taste our Balsamic Vinegars during on of the experiences we offer here at Acetaia Sereni!
