Recommendations · Wine and food

Grilled entrecôte with Phebus Gran Reservado Malbec Mendoza

Grilled entrecôte with a fresh chimichurri of parsley, garlic and red wine vinegar. A malbec from Mendoza is the wine that belongs with this plate in Argentina.

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Bottle of Phebus Gran Reservado Malbec Mendoza, wine

From the shelf

The bottle

Phebus Gran Reservado Malbec Mendoza comes from Mendoza in Argentina and is made from malbec. The wine is 14.5 percent ABV. The aroma has violets, black cherry and liquorice. The taste is deep and rich, with velvety tannin and wood that is well integrated.

Order in the online shopPhebus Gran Reservado Malbec Mendoza

The combination

Why this works together

Two things are at work here at once. The tannin binds to the protein and the fat of the beef, so the wine tastes softer and the meat feels less heavy. And the chimichurri brings sharp acidity from the vinegar; that acidity would knock over a limp wine, but this malbec has enough body and fruit to balance it. Weight against weight, with the grilled flavour as the link to the wood in the wine.

At the table

The dish

  • Before 4 people
  • Ready in 40 minutes
  • Type main course

What you need

  • 4 ribeye steaks of about 250 grams and 3 centimetres thick
  • 1 large bunch of flat-leaf parsley
  • 1 small bunch of oregano, or 1 teaspoon dried oregano
  • 4 cloves of garlic
  • 1 red chilli
  • 4 tablespoons red wine vinegar
  • 150 millilitres olive oil
  • 1 teaspoon smoked paprika powder
  • 2 tablespoons sunflower oil
  • 800 grams sweet potato
  • coarse sea salt and freshly ground black pepper

How to make it

  1. Take the meat out of the fridge at least an hour beforehand.
  2. Preheat the oven to 200 degrees. Cut the sweet potato into wedges, mix them with the sunflower oil, salt and pepper and roast them until done in thirty minutes.
  3. For the chimichurri, finely chop the parsley and the oregano. Chop the garlic very finely and cut the red chilli into small rings.
  4. Mix the herbs with the garlic, the pepper, the vinegar, the olive oil, the paprika powder, half a teaspoon of salt and pepper. Let the sauce stand for at least twenty minutes.
  5. Pat the entrecôtes dry and sprinkle them generously with coarse salt and pepper.
  6. Heat a grill pan or the barbecue until it is really hot. Lay the meat on it and cook for three minutes. Turn a quarter turn and cook for another two minutes for a criss-cross pattern.
  7. Turn the meat and repeat on the other side. For rosé the core temperature then comes out at around 54 degrees; with a meat thermometer you can be sure.
  8. Place the meat on a warm board and let it rest for eight minutes under loosely laid foil.
  9. Cut the entrecote into thick slices against the grain and spoon the chimichurri over them. Serve with the sweet potato.

In the glass

Serving

Serve the wine at 17 degrees in a large red wine glass. Open the bottle half an hour beforehand, or pour it into a decanter. At 14.5 percent by volume, this wine quickly turns warm and alcoholic at room temperature; so it is better kept a little too cool than too warm.

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