Mendoza Malbec Filet
Introduction to Mendoza Malbec Filet
Mendoza Malbec Filet is a luxurious dish that marries the robust flavors of the Argentine Malbec with a perfectly seared filet mignon. Born in the vineyards of Mendoza, Argentina, this dish captures the essence of the region’s rich culinary and viticultural heritage. Malbec, once a blending grape from France, found its ideal terroir in Mendoza. Over the years, it has become synonymous with Argentine wine, cherished for its deep color, plum-like flavor, and smoky finish. Pairing this wine with filet mignon, a cut of beef renowned for its tenderness and mild flavor, results in an unmatched dining experience.
Ingredients for Mendoza Malbec Filet
- Filet Mignon - 2 pieces, about 6 ounces each
- Malbec wine - 1 1/2 cups
- Olive oil - 2 tablespoons
- Garlic - 3 cloves, minced
- Rosemary - 2 sprigs
- Salt - to taste
- Black pepper - to taste
- Butter - 2 tablespoons
Preparing the Mendoza Malbec Filet
Marinating the Filet
Begin by preparing a marinade for the filet mignon. In a bowl, combine the Malbec wine with minced garlic and rosemary. Place the filet mignon in a shallow dish and pour the marinade over the meat. Cover and refrigerate for at least 2 hours, allowing the flavors to infuse deeply into the filet. The rich tannins and fruity notes of the Malbec complement the beef, making this a key step in flavor development.
Prepping the Cooking Station
While your steak marinates, prepare your cooking station. Gather your olive oil, butter, salt, and black pepper where they are easily accessible. Preheat your oven to 400°F (200°C) if finishing the steak in the oven, and ensure you have a cooking timer ready to track the cooking phases carefully.
Cooking the Mendoza Malbec Filet
Seared to Perfection
Remove the filet mignon from the refrigerator and let it come to room temperature, which takes approximately 30 minutes. Meanwhile, heat the olive oil in a large cast-iron skillet over medium-high heat. Season the filets generously with salt and black pepper on both sides. Once the skillet is hot, add the filets. Sear each side for about 3-4 minutes, creating a golden-brown crust.
Creating the Malbec Reduction
While the steaks are searing, you can start on your Malbec wine reduction sauce. In a small saucepan, bring the remaining marinade to a simmer. Allow it to reduce by half, which should take about 10-15 minutes. This reduction will intensify the Malbec's fruity and woody flavors, making it a perfect match for the tender filets.
Finishing the Filet
Once seared, add a pat of butter to each filet, basting them in the melted butter for added richness. If your filets are thicker than 1 inch, transfer the skillet to the preheated oven to finish cooking. Use a cooking timer to bake for an additional 5-10 minutes, depending on your desired degree of doneness. Return the sauce to the pan, and let it coat the filets once they are done.
Resting and Serving
Remove the filets from the heat and let them rest for about 5 minutes before serving. This allows the juices to redistribute, resulting in a juicier bite. Serve the steaks drizzled with the Malbec reduction and garnished with a sprig of rosemary for visual appeal.
How to Enjoy Mendoza Malbec Filet
To fully enjoy your Mendoza Malbec Filet, pair it with a bottle of the same Malbec used in the cooking process. The harmonious combination of wine in both the dish and the glass will elevate your dining experience. Complement your meal with sides like grilled vegetables or a simple salad dressed in olive oil and balsamic vinegar, allowing the main elements to shine.