Scamone di Grigio Alpina, Carota e Asiago Vecchio

Method

1. Cut the Alpine beef sirloin into slices not too thick.
2. Place slices between two sheets of plastic wrap and pound them lightly.
3. Cut the aged Asiago DOP cheese into parallelepipeds about 1x1x7 cm.
4. Insert a piece of cheese into each slice and roll to form small rolls.
5. Wrap each roll in aluminum foil.
6. Immerse the rolls in water at about 90°C (not boiling) and cook for 5 minutes.
7. Prepare the potato puree: cut potatoes in half lengthwise, steam them, pass through a sieve. For each kilo of potatoes, add 130 g butter and 50 g milk, beat until smooth.
8. Prepare the carrots: wrap whole carrots in aluminum foil and roast in oven at 180°C for 2 hours.
9. Scoop out the flesh of the cooked carrots, blend it, and flavor with fir essential oil.
10. Prepare the red wine sauce: make a reduction with shallot, garlic, peppercorns, and bay leaf. Add some brown stock and cook until syrupy.
11. After 5 minutes, remove the rolls from the foil.
12. Plate: arrange the potato puree, place the rolls, drizzle with red wine sauce, serve the carrot cream on the side, and garnish with carrot leaves.