Argentinean Meat to Savor a Gran Malbec: Food Pairing

Beef is as Argentine as Malbec, with which our flagship variety can be combined to fully enjoy its flavors and the characteristics of the variety that finds its best expression in our soil.

The fruit, the rounded tannins, the balance of grains harvested at the right moment are the perfect accompaniment to a meat-based dish..
En este caso hemos pensado en el bife de chorizo, un corte también emblemático en nuestra cultura culinaria para elaborar un plato sencillo con las mejores materias primas por las que nos conocen en el mundo.

To accompany it we selected Rutini Malbec Collectiona wine in which the complexity of aromas and flavors give it its distinctive mark: plums, violet, vanilla, anise and pepper.
This attractive palette, together with its powerful but friendly tannic structure, will be at the height of such a substantial dish. whose ingredients and preparation steps – intended for four diners – we share below.Ingredients4 4 chorizo steaks of 200 grams each; 4 medium potatoes; 200 grams of bacon; salt and pepper to taste; olive oil; fresh rosemary.Instructions

Wash the potatoes, peel and cut into 1 cm thick slices.
Preheat the oven to 200°C.

Then place the potato slices on a baking sheet.
Add salt, pepper and olive oil, and mix well. Bake for 20 minutes, or until golden brown and tender.

Meanwhile, season the chorizo steaks with salt and pepper to taste.
In a hot frying pan, cook the pancetta until golden brown and crispy.
Remove the pancetta from the pan and set aside.

In the same pan, add the chorizo steaks and cook for 4 minutes on each side for medium doneness.
If you prefer the meat more cooked, you can extend the cooking time until the desired doneness is reached.

Once the steaks are cooked, remove them from the pan and let them rest for a few minutes before serving.
To finish, present the steaks with the potatoes and crispy bacon, and garnish with some fresh rosemary leaves.