I'd label this recipe as... not my favorite. WOMP! I know that was not a great start to this recipe from Eataly: Contemporary Italian Cooking but I, and Paul, are honest about the foods we try and the recipes we take on. Despite our following the directions, this dish just didn't come out the way it was supposed to.
First, we couldn't find the right onions. These ones did just fine but they were white; not red or purple. They still came out juicy but didn't have as much of a flavor burst as expected. Then the steak (which looks incredible in our original photo) was too thick to cook the way we wanted to. And, I do have to admit, I am NOT a fan of fatty steaks or steaks with any sort of chewiness to them. These cuts definitely had some of that so be conscious of what you're buying when you're at the market.
The steak itself had a decent flavor but the potato did not. The consistency was too thin and didn't have your desired 'potato fluff' like a mashed. It does look it in this photo but we piled it pretty high to make it appear this way. The wine definitely brought my feelings about the steak up as it was a truly tasty vintage. A bordeaux was a smart pairing for the mix of sirloin, onion, and spice in the dish.
Unlike the Fillet of Beef with Pistachios I could probably go without making this dish again. It just didn't have enough complex/vibrant flavors for us. Given we are not professional chefs, it could be that we just made something wrong. But, we wanted to try these as home cooks and this was our experience... I'd give it a 6 out of 10.
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