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.
Beef Steak with Scent of Chianti Rub
A delicious beef steak seasoned with an easy-to-make Chianti-inspired rub. The rub can be prepared ahead and stored in the fridge for up to four days.
Ingredients
Method
- Prepare the Chianti rub according to the recipe.
- Rub the seasoning generously over the beef steak.
- Allow the steak to absorb the flavours before cooking.
- Cook the steak to your preferred level of doneness.
- Rest the steak before serving.
- Serve with potato and parsnip mash and a simple Mimosa salad.
Notes
The original recipe recommends either a 1.2 kg tomahawk steak or individual rib-eye steaks. The rub can be kept refrigerated for up to four days, making it useful for another meal.
Tiramisu
A traditional-style tiramisu made with whipped egg whites and a sugar syrup, resulting in a light and delicious dessert.
Ingredients
Equipment
Method
- Prepare the sugar syrup according to the recipe.
- Beat the egg whites while gradually incorporating the sugar syrup.
- Continue beating the egg-white mixture for approximately 20–25 minutes while it cools.
- Prepare the remaining tiramisu filling according to the recipe.
- Soak the sponge fingers in your chosen alcohol.
- Layer the sponge fingers and tiramisu mixture in the serving dish.
- Continue layering until all ingredients have been used.
- Chill the tiramisu before serving.
Notes
This recipe makes a large quantity and is suitable for feeding a crowd. The author used a different alcohol from the ones suggested in the original recipe and found that it worked well.
The egg whites need to be beaten for 20–25 minutes after adding the sugar syrup, so a stand mixer can make this step easier.
