Wines, Recipes at CVS

Altos Las Hormigas Malbec 2008 paired with Pepper-Coated Steak | March 23, 2010

Recipe: Pepper-Coated Steak

Serves 4 – In France, where it’s called Boeuf au Poivre, this steak is typically served with skillet-fried potatoes.

Serves 4 – In France, where it’s called boeuf au poivre, this steak is typically served with skillet-fried potatoes.

Ingredients:

4 small beef tenderloin steaks (about 1 pound), all visible fat removed
2 teaspoons coarsely cracked black pepper
Vegetable oil spray
¼ cup brandy or unsweetened apple juice
5-ounce can fat-free evaporated milk

Directions:

Sprinkle both sides of meat wit pepper, pressing it into meat’s surface.
Spray a large skillet with vegetable oil spray. Heat over medium-high heat. Cook meat for 5 minutes. Turn and cook for 3 to 5 minutes, or until desired doneness. Rove meat from skillet; cover with aluminum foil to keep warm. Remove pan from heat and let cool for 1 minute.
Reduce heat to low. Gradually pour brandy into skillet. Cook for 1 minute, stirring to scrape up browned bits.
Stir in milk. Bring to a boil over high heat. Reduce heat and simmer for 2 to 3 minutes, or until thickened, stirring frequently. Pour over steaks.

Cook’s Tip on Peppercorns:
If you don’t already have a pepper mill, you can buy pepper already coarsely ground or use a mortar and pestle to crack whole peppercorns.

Calories 220
Protein 21 g
Carbohydrates 5 g
Cholesterol 58 mg
Total Fat 9 g
 Saturated 4 g
 Polyunsaturated 0 g
 Monounsaturated 5 g
Fiber 0 g
Sodium 83 mg

THE ESTATE

Founded in 1995, owned by eclectic group of Italian wine professionals. Focused on production of Malbec and Bonarda.

VINEYARDS

100 % Malbec grapes harvested in March and early April.  25% from Medrano vineyards, 60% from grapes from the Consulta, Vista Flores and Eugenio Bustos, in Valle de Uco area.  The remaining grapes

from Perdriel and Vistalba, districts in Luján de Cuyo.

 VINTAGE

Severely cold winter, cool and dry spring.  Sustained (for Mendoza standards) rains in February.  A dry and sunny March with good humidity in the underground soil layers, gave malbecs an extraordinary fruit character, and beautiful bright colors, the long hanging time helped the tannins to develop a fine grain structure.

 WINEMAKING

Grapes from different vineyards are vinified separately before the final blend. The destemmed and softly pressed grapes are vinified in stainless steel vats.  During the 15 day fermentation-maceration process the must is pumped over and punched down for optimal extraction.  Free run juice only. It is sold after three months of bottle age.  Aging vessel: French and American oak insertstaves into 30.000 lt stainless tank during 3 months, only 2 year of use for insertstaves.

 TASTING NOTES

Deep purple red color, with bright hues. Nose of crushed cherries, raspberries, and dried violet petals, hints of nutmeg.  Powerful mouth feel, ample and structured, sustained, long finish.

 VINTAGE INFORMATION

Vintage: 2008

Variety: 100% Malbec

Region: Mendoza – Argentina

Winemakers: Alberto Antonini – Attilio Pagli

Bottle Capacity: 750 Ml

Alcohol: 14.0 %

Total Acidity: 5.08 g/l

PH: 3.8

Residual Sugar: 2.37 g/l

This is a delicious recipe that is easy to prepare.  Enjoy it with this really good bottle of wine that is very reasonably priced.  This Malbec from Argentina is crafted by two very skilled Italian winemakers, and it’s done right.  It will pair well with this spicy and flavorful steak dish.  From my table to yours.

WineGuyMike

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