Beef steak with scent of Chianti rub & Tiramisu

Main: Beef steak with scent of Chianti rub
Delicious Magazine – August 2018

Dessert: Tiramisu
Delicious Magazine – August 2018 – I used the Guy Grossi version not the Matt Preston one.

So the meat recommend for the steak was a 1.2kg tomahawk steak (not a cut I am familiar with) OR individual rib-eyes. I went for the rib-eyes. The rub is easy to make up and keeps in the fridge for up to four days so anything left over can be used at a later date. This was nice but you know what at the end of the day a steak is a steak is a steak!! I served it on a yummy potato and parsnip mash with a super simple Mimosa Salad from the first ever Dinner Party Cookbook. You gotta love those dinner party cookbooks! Nothing fails, ever! I will be using them a lot more in the future. The family gave this meal only a 6/7 out of 10. Don’t blame them, it was nothing to rave about. Let me tell you though the MAV was a happy chappy.

HOWEVER, dessert was to die for. I have never done the true authentic tiramisu before. It has always been the quick and easy version. This one has the beaten egg whites with the sugar syrup added and wow it was light and delicious. It feeds an army so do not make it unless you have a tribe coming over. One thing though, because I like to make these new and interesting recipes but NOT break the budget just use whatever alcohol you have in the cupboard to soak the sponge fingers in. I didn’t rush out and buy the two different types of grog they suggested and it was absolutely fine. We gave this a 9 that’s for sure. Now one thing about this recipe, you have to beat the egg whites, after the sugar syrup has been added, for 20 to 25 minutes while it cools down. I don’t have a fancy pants whizz bang Kitchen Aide upright mixer just the hand-held version and the arm got a bit tired. Also, at one stage I got distracted (photos to prove it) LOL………

Anyway, that’s it for this week.

From my kitchen to yours with love.

Bistecca with Profumo Del Chianti (Beef Steak with Scent of Chianti)

2 Lemons (halved)
1 1.2kg Tomahawk steaks or substitute 4-6 rib-eye steaks, bone in (at room temp)
2 tbsp Olive oil, plus extra to serve
Roast potatoes to serve

Profumo Del Chianti

1 tbsp Whole black peppercorns
1 tbsp Each of fresh rosemary, sage, thyme leaves
3 Bay leaves, stalks removed
1 tsp Fennel seeds (toasted)
4 Juniper berries

Preheat oven to 180ºC. Grease a baking tray and line with baking paper.

Profumo Del Chianti

Place all ingredients and 1 tbsp salt flakes in a spice grinder or small food processor and whiz until fine (spice can be stored, in an airtight container, for up to 1 week)

The Steak

Heat a heavy-based chargrill pan or bbq to high heat. Grill lemons, cut-side down, for 3 mins or until grill marks appear, then set aside. Rub the steak all over with oil and 1 1/2tbsp Profumo del Chianti. Grill steak for 7 minutes each side (cooking time varies with smaller rib-eye steaks), then transfer to prepared tray and roast for 10 mins for rare, or until cooked to your liking. Cover loosely with foil and stand for 10 mins to rest.

Serve steak in thick slices, drizzled with extra oil alongside charred lemons and roast potatoes, if using.

Tiramisu by Guy Grossi

Start this recipe at least 4 hours in advance of time. You will need a sugar thermometer.

575 g Castor sugar
4 c (1kg) Mascarpone
1 1/2 tbsp Strega (Italian liqueur)
1 1/2 tbso White sambuca
375 ml Espresso (substitute 1/2 c of instant coffee dissolved in 1 1/2 cups boiling water)
18 Sponge finger biscuits (Savoiardi)
100 g Dark Choc (70%) (finely chopped)
2 tsp Ground coffee (Instant is fine)
1 tbsp Good quality coca powder (sifted)

In a stand mixer fitted with the whisk attachment, whisk egg yolks and 75g sugar until pale and fluffy. Slowly whisk in mascarpone, Strega and sambuca until just combined. Transfer to a large bowl. Combine 1/2 c water and remaining 500g sugar in a saucepan over medium-high heat. Cook, stirring constantly, until sugar is dissolved. Bring to the boil and cook, without stirring, until 114ºc on a sugar thermometer (should take about 5 mins) . Meanwhile, in the cleaned stand mixer, whisk egg whites to soft peaks. With the motor running, add sugar syrup in a slow, steady stream until combined. Continue whisking for 15-20 mins or until egg white mixture has completely cooled. Fold meringue into mascarpone mixture. Place espresso in a heatproof bowl and stand to cool in hot. In batches, dip one-third savoiardi in espresso, gently press out excess and line base of a large 2L bowl. Top with one-third mascarpone mixture and scatter with half each dark choc and ground coffee. Repeat layering process, finishing with the final one-third mascarpone. Dust with cocoa powder, then chill for 3 hours to set slightly and flavours develop.

Beef steak with scent of Chianti rub & Tiramisu