Recipe: Perfect Roast Beef with Modena Pgi Balsamic Vinegar Reduction

Introduction:

Roast beef is a classic of international cuisine, an elegant and flavorful main course, ideal for special occasions. In this recipe, we’ll guide you step by step to create tender and juicy roast beef with a golden crust and a rosy center. The finishing touch is a reduction of Balsamic Vinegar of Modena IGP, which adds an irresistible sweet and sour note. Perfect for a Sunday lunch or a festive dinner, this roast beef will win over all your guests.

Ingredients:

• 1 kg beef sirloin (or loin)
• 2 tablespoons extra virgin olive oil
• 1 sprig fresh rosemary
• 2 cloves garlic
• Sea salt to taste
• Black pepper to taste
• 100 ml BELLE ÉPOQUE 5 Medaglie – Balsamic Vinegar of Modena IGP for the reduction.

Preparation:

1. Meat preparation: Remove the meat from the refrigerator at least an hour before cooking, so it can reach room temperature. Tie the meat with kitchen twine to keep its shape during cooking.
2. Seasoning: Heat the extra virgin olive oil in a large skillet over high heat. Sear the meat on all sides until golden brown. Add the rosemary and unpeeled garlic.
3. Baking: Transfer the meat to a baking dish. Season with salt and pepper. Bake at 180°C (350°F) for about 20-25 minutes for rare, 30-35 minutes for medium, or 40-45 minutes for well done. Use a cooking thermometer to check the internal temperature of the meat: 50-55°C for rare, 60-65°C for medium, 70-75°C for well done.
4. Rest: Remove the meat from the oven and let it rest for at least 10 minutes, covered with aluminium foil. This step is essential to allow the juices to redistribute throughout the meat, making it more tender.
5. Balsamic vinegar reduction: While the meat is resting, prepare the balsamic vinegar reduction. Pour BELLE ÉPOQUE 5 Medaglie into a small saucepan and reduce over low heat until it reaches a syrupy consistency. This Mussini product is already quite dense, so a light reduction will suffice, especially useful for warming the balsamic vinegar.
6. Carving and serving: Slice the roast beef thinly and arrange it on a serving platter. Drizzle with the balsamic reduction and serve.

Chef’s Tips:

• For a more intense flavour, you can marinate the meat for a few hours with oil, rosemary, garlic, and pepper.

• Accompany the roast beef with baked potatoes, grilled vegetables, or a mixed salad.

• Serve with a good glass of full-bodied red wine (e.g., Chianti Classico or Cabernet Sauvignon).

  Enjoy your meal!

  With BELLE ÉPOQUE 5 Medaglie, one of the gems in our Balsamic Vinegars of Modena IGP collection, you can personalise this recipe with the certainty of using a 100% natural and healthy condiment.