Beef tagliata with Lambrusco and pop corn
Lambrusco's tannic character makes it a great pairing for fatty and salty meat, as this beef tagliata
- Boil wine with sugar and let it reduce by 2/3.
- Sear the meat on both sides and then finish cooking.
- Cut the meat and pat dry with paper towel.
- Place the meat on the plate. Season with the wine sauce and garnish with some popcorn and juniper berries.
The Chef’s SuggestionAfter cooking, let the meat rest for a few minutes before cutting to prevent it from losing too much blood once placed on the plate.