Vino Tinto Pago Florentino

Age: Crianza.

Winery: Bodegas Arzuaga Navarro.

Type of wood and time of passage: 12 months in French and American oak barrels.

Tasting notes Red Wine Pago Florentino: 

Clean, bright cherry-coloured wine with violet tinges and hints of violet.

A multitude of differentiated nuances, intertwining ripe red fruit with aromas of roasted coffee, black fruits and roasted coffee.

Silky and pleasant on the palate, with great intensity and long-lasting; in retronasal it reminds us again of the black fruits and roasted coffee perceived in the nose.

Optimum service temperature: 17º C.

A pairing: Chateaubriand de ternera con salsa de setas.

Ingredients: 700 g beef tenderloin, 1 spring onion, 1 carrot, olive oil, salt, pepper, cognac, 50 ml crème fraîche.

Elaboration:

- To make the sauce, cut all the trimmings we had made when squaring the piece and brown them in the same frying pan.

- Add the onion and carrot and continue browning for about ten minutes, allowing all the ingredients to brown.

- Add the brandy and let it reduce until it evaporates.

- Then add the cream and the juices released by the meat when sliced into 1.5 cm thick slices.

- Strain and bring to a final boil.

- To cook the meat, square the piece into a cylinder, cutting off the end and tying it with kitchen string. This way, when we cook it in the oven, it will cook evenly.

- Once tied, brown the chateaubriand in a frying pan with olive oil, turning it over on all sides.

- When it is golden brown, transfer it to a baking dish and cook it without any other ingredients at 180º for 20 minutes. This leaves it tender and juicy and with a very rosy appearance.

- Once the meat is roasted, cover it with aluminium foil and leave it to rest for about ten minutes to allow the juices to settle and circulate.

- We can now serve the meat with the sauce that we prepared so spectacularly.

Enjoy the meat accompanied by an exceptional wine!