Argentine Rosemary Steak
This is a great Argentine recipe that my wife and I made and enjoyed for the first time last night. Please note that the above picture isn't the actual look of the steak; I forgot to take a picture of it before I ate it!~ This recipe makes two steaks: 1/2 cup red wine* 1/2 teaspoon salt 1/2 teaspoon dried rosemary OR 1/2 sprig fresh rosemary 2 New York strip steaks, cut 1 inch thick 1. Combine the red wine, salt and rosemary in a small bowl. Stir and let stand at room temperature for 2 to 3 hours. It's preferable to put the salt and rosemary in first, then pour in the wine, as the rosemary will float on top and absorb less if you pour it in on top of the wine. 2. Heat a large griddle or cast-iron skillet over high heat. Place the steaks on the hot pan, and cook for about 8 minutes per side, or to desired degree of doneness. After desired doneness is attained, pour in the wine mixture and allow it to boil for a minute. 3. Serve steaks with sauce. * I used Mondavi Pinot Noir for this particular meal, but it's reasonable to assume that Cabernet or Chianti would probably work equally well. Whatever you cook it with, be sure to drink the same wine with it.... the flavor it evokes is incredible.
Ensalada de tomate y lechuga
This is a great Argentine recipe that my wife and I made and enjoyed for the first time last night. Please note that the above picture isn't the actual look of the steak; I forgot to take a picture of it before I ate it!~ This recipe makes two steaks: 1/2 cup red wine* 1/2 teaspoon salt 1/2 teaspoon dried rosemary OR 1/2 sprig fresh rosemary 2 New York strip steaks, cut 1 inch thick 1. Combine the red wine, salt and rosemary in a small bowl. Stir and let stand at room temperature for 2 to 3 hours. It's preferable to put the salt and rosemary in first, then pour in the wine, as the rosemary will float on top and absorb less if you pour it in on top of the wine. 2. Heat a large griddle or cast-iron skillet over high heat. Place the steaks on the hot pan, and cook for about 8 minutes per side, or to desired degree of doneness. After desired doneness is attained, pour in the wine mixture and allow it to boil for a minute. 3. Serve steaks with sauce. * I used Mondavi Pinot Noir for this particular meal, but it's reasonable to assume that Cabernet or Chianti would probably work equally well. Whatever you cook it with, be sure to drink the same wine with it.... the flavor it evokes is incredible.
Tomato & Lettuce Salad
Argentine salads are very simple and not particularly exciting. They consist of mixed tomato and lettuce, and they are served with vinegar and oil. That's it. Not very exciting, I know. A salad is the usual accompaniment to steaks or grilled meats, and they are eaten with the meat rather than before it.Argentine Beef Tenderloin Wrapped
with Panceta Served with Potato Puree
Beef Tenderloin 2 1/2 pounds Argentine Beef Tenderloin 8 oz. Pancetta unrolled and sliced 3 Rosemary sprigs 3 Sage sprigs Olive oil Salt and pepper Potato Puree 6 Gold potatoes 1 gallon Water 2 tablespoons Butter 1 cup Milk Salt and pepper to taste
Trim Argentine Beef Tenderloin of all silverskin. Wrap with the sliced pancetta, securing and loose pieces. Marinate with herbs and oil for 2 hours. Season with salt and pepper and place on roasting rack. Cook in 500 degree oven for 10 minutes. Reduce cooking temperature to 350 degrees and continue cooking until tenderloin is medium rare, approximately 30 minutes.While beef is cooking, prepare the potato puree. Cover the unpeeled potatoes with the water, salt the water liberally and bring to a boil. Simmer for 20 minutes or until tender. Drain, peel and place the potatoes through a foodmill. In a large sauce pan combine milk, cream, butter and seasoning, bring to a boil.
Add to milled potatoes, adjust seasoning if necessary.Remove beef from oven and slice into 2 inch medallions. Serve on top of potato puree with a drizzle of natural pan juice from tenderloin.
Garnish with rosemary sprig if desired.
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