Hearty beef dishes with rich sauces demand wines to match. This Beef steak recipe is from Trentham Estate, which they say is an ideal dish to pair with La Famiglia Nebbiolo. It is worth the trouble of finding a good piece of eye fillet.
Ingredients:

• Grain fed eye fillet 800 grams
• Jus scented with truffle oil 120 Ml

Goose liver butter:

• Goose liver pate (Foie Grass) 20 grams
• Butter 60 grams
• Large Nicola Potato 500 Gr
• Garlic 20 Gr
• Salt & Pepper & Nutmeg
• Baby carrots Garnish
• Baby spinach Garnish

Method:

Trim the eye fillet and season, sear in pan and oven bake 180*c for 18min, leave to rest for 15 min and the finish to cook to required grade.

For goose liver butter: soften butter and pate mix together and pipe in to rosettes, leave chilled

For rösti: wash and steam potatoes for 25 min, then cool peel and grate, season with salt, pepper, nutmeg and garlic, shape in to patties and panfry until golden then finish in oven

To serve: Cut eye fillet to four portions and serve with sautéed baby spinach, buttered baby carrots, the hot rösti, drizzle some of the sauce around and top the meat with the goose liver butter.

More about Nebbiolo | Trentham Estate Website