Born from the foothills of Mount Pratomagno in the heart of Tuscany, Il Borro IGT Toscana Rosso is bursting with notes of ripe cherries and raspberries. This red blend is composed of 50% Merlot, 35% Cabernet Sauvignon, and 15% Syrah.. These grapes produce a wine that is velvety smooth, full bodied, and eager to be enjoyed, thanks to warm days, cool nights, sea fossil-rich soil, and a well-draining mix of sand and clay. Considered the flagship wine of the Il Borro Estate, this wine is aged for 18 months in a combination of new and old oak barriques, which add intense notes of baking spices and subtle vanilla. We recommend enjoying this delectable bottle alongside braised beef, aged cheese, and other Tuscan classics. For a full Tuscan experience, try our recipe for Bistecca alla Fiorentina below.
BISTECCA ALLA FIORENTINA
Difficulty
Easy
Serves
4 people
Preparation time
30 minutes
Cooking time
21 minutes
INGREDIENTS
1 T-bone or porterhouse steak, at least 3 inches thick & 3-3½ pounds
1 bunch fresh rosemary
1 bunch fresh sage
2 tablespoons extra virgin olive oil
Kosher salt & freshly ground black pepper, to taste
Preheat a grill pan on medium-high heat. Pat the steak dry, and season both sides generously with salt and pepper.
Tie the rosemary and sage bunches together with butcher’s twine to form an herb brush. Use the herbs to brush the steak with olive oil.
Place the steak on the grill pan, and char it well: cook about 12 minutes on the first side, flip, and cook about 9 minutes on the second side. Like we said earlier, this steak is traditionally served rare.
When the steak is done, remove it from the grill pan and allow it to stand for 5 minutes so that the juices are retained when the meat is cut. Carve off the fillet and strip steaks, and slice before serving. Serve hot, and enjoy!
