Argentinean Rib Eye Steak La Stalla Ingredients: 300g 1/2 20g 4 200ml 100ml
fresh Argentinean rib-eye steak onion, chopped bacon, minced mushrooms demi glace port wine
Method: Pan-fry the rib-eye in butter to seal it and continue roasting at 175C for 8 minutes (accordingly). Fry the onions and bacon in butter in a saucepan, adding the sliced mushrooms. Add the port wine, allow to reduce and then add the demi glace and allow to simmer. BEST WINE ACCOMPANIMENT: 2007 GRAND VIN DE HAUTEVILLE SHIRAZ CABERNET D.O.K.MALTA “A nice chunky steak of beef and a full bodied red made from two great grape varieties like Shiraz (Syrah) and Cabernet Sauvignon doesn’t need a lot of contemplation, other than opening up the wine at least an hour before you are going to drink it. The fruit and spiciness of the Maltese Shiraz and the weight and structure of the Cabernet will go perfectly with the juicy red meat, the smoky flavour of the bacon and the sweet richness of the Port reduction.”
097
HW 36 Final.indd 97
06/04/2009 12:06