Wine Pairing - CASILLERO DEL DIABLO Reserva Privada &
Roast Beef with creamy rice
1 kg beef fillet
400 g arborio rice
½ L dry white wine
100 ml cream
50 g butter
250 g mixed nuts
100 g fresh blackberries
50 g sugar
Sear the fillets and place in a medium-hot oven for 15 minutes, until rare. Remove from oven and cool. Slice into ½-cm strips.
Dice the onion (brunoise) and sauté with the rice. Add dry white wine and vegetable stock. Cook over low heat until al dente and finish with the cream, butter, and nuts. Add salt and pepper to taste.
Mix the blackberries with the sugar and ½ cup of water. Bring to a boil and cook, stirring often, and reduce to a sauce.
To serve, arrange attractively on a plate.