Sirloin stuffed with Pecorino di Pienza cheese, potato pie and red wine reduction
Cooking meat is never easy.
We decided to share a tasty recipe, particular and sure success. The meat goes very well with Pienza Pecorino cheese. So why not stuff it and accompany it to a wine sauce? Of course for the reduction you will have to use a structured red without too much acidity and our Regio fits perfectly to this recipe.
The Pecorino di Pienza, however, must be fresh and you must leave it at room temperature to melt in cooking. In fact, cooking meat is very fast and the cheese will simply soften in the pan. The recipe is simple and fast as tasty, it is prepared in short time and your guests will be amazed, both for the taste and for the visual impact. The potato pie will be a perfect side dish, tasty and substantial So we start to turn on the stove and start.
INGREDIENTS for 2 people:
- 2 slices of 2 cm each of Chianina breed’s Sirloin
- 200 g. Fresh Pecorino di Pienza cheese
- 4 Yellow potatoes
- 1 egg
- 500 ml. Structured red wine
- salt, pepper and extra virgin olive oil
- A sprig of rosemary
- Meat cuttings
- 1/2 celery, 1/2 carrot, 1/2 onion
First we have to prepare a meat base. Chop celery carrot and onion coarsely. Toast the meat scraps in a saucepan with a little oil at high heat. The meat scraps must brown well and make a nice crust. When the meat is browned add the vegetables and let it go. At this point, blend everything with the red wine and let reduce to 1/3 over low heat. Meanwhile, put the potatoes to boil. They must be cooked but not too much.
Take your meat and create a “pocket” with the knife. put in a slice of fresh Pienza pecorino cheese, about 1/2 cm thick and close with a toothpick. Once the mashed potatoes are cooked, season with salt, pepper, oil and chopped rosemary and the egg. Helping you with an object with a cicular shape (coppapasta or milk cup), create a cake. In a non-stick pan, bake this pie 3-4 minutes per side. He must make a nice crust. Once cooked, put aside. Before cooking the meat make sure your reduction is ready.
It must reach a sticky consistency and must not be acidic. So taste it and regulate it with sugar and salt, then filter it and keep it warm. It is time to cook the meat. Add it to the oil and then cook it in an already hot non-stick pan. The flame must be very high because cooking must be quick. The meat’s sugars must caramelize well.
In the middle of the plate, arrange the potato pie that you have heated. Put the meat over it and garnish it with the red wine reduction, complete everything with a little flakes of Pecorino cheese. And the dish is ready!