VALENTINO STEAK BISQUE
Pair with Nebbiolo
Recipe by Patrick Doyle – Ancient Peaks Assistant Winemaker
Of all the many wonderful characteristics Nebbiolo carries, from a culinary perspective, we notice one thing for sure — it is tannic and acidic at the same time. This makes pairing Nebbiolo with food quite simple. Nebbiolo can handle fat and cream well and its acidity goes a long way in making herbaceous and floral aromatics really pop in a meal. So as things start to cool down outside, please enjoy this hearty and comforting bisque.
3 tablespoons olive oil
1/2 pound diced steak (round or tri-tip, avoid chuck roasts as they take too long to tenderize)
1 yellow onion, roughly chopped
2 cloves garlic, chopped
2 cups mushrooms, sliced
2 tablespoons flour
3 cups broth (mixture of beef and veggie broth works wonders)
2 teaspoon Worcestershire sauce
2 medium russet potatoes, diced
1 cup half and half
1 tablespoon fresh tarragon, chopped (remove leaves from stems)
1 tablespoon sage, diced
salt and fresh cracked pepper to taste
**This is a one-pot recipe. I recommend a 4-quart pot.
- Heat olive oil over medium-high heat in a 4 quart or larger pot. Add onion, garlic, and steak. Cook until onions begin to become translucent. Season with a dash of salt and pepper — don’t go overboard, we can always add more later! As we say in winemaking, “you can’t unblend it!”
- Remove steak and onions from the pot and set aside. Scrape crispy pieces from the pan.
- Add mushrooms and cook on high heat for 5 minutes. Sprinkle flour over mushrooms and cook for 2 more minutes until they begin to brown.
- Pour in the mixture of broths, Worcestershire sauce, and potatoes. Bring to a boil and set to simmer. Add steak and onions back into the pot. Simmer for 25- 30 minutes until the potatoes soften to your preference.
- Now it’s time to add cream and turn this soup into a bisque! But first, let’s temper our half-and-half to ensure it doesn’t curdle. Pour your half-and-half into a separate cup or bowl with plenty of room. In this cup, very slowly add a quarter cup of the warmed broth from the pot into the bowl of half and half. Stir while doing this. (This will warm the half-and-half enough to prevent the thermal shock that causes curdling when you pour it into the pot).
- Slowly add tempered cream while stirring. Remove the pot from heat at this time.
- Add sage and tarragon. Season with salt and pepper if needed.
- Pour a glass of Nebbiolo and enjoy!