Well I’m home after far too many flights, more than normal as some were cancelled after an airline strike and I had to go the long way home. My suitcase has also gone walkies with all presents as well as my best suit and the most vital necessities like toothbrush and computer charger. Security in Casablanca asked why I was there with no luggage. Funny thing is I wondered the same thing.
Anyway I promised you a recipe from the amazing World Wine Guys www.worldwineguys.com MIKE DeSIMONE and JEFF JENSSEN. They are wine, spirits, food, and travel writers, educators, and hosts, award winning journalists, have been featured everywhere and written a few books too. The duo regularly host wine tastings and educational seminars around the world. And guess what I met them on my latest Seabourne cruise where I managed to twist their arm to give the Carmarthen journal one of their signature recipes.Mike and Jeff have agreed to meet me on the upper deck of the ship to discuss food and wine while we make our way to Africa. Could life be any better while the sun is warming our faces and we sip a glass of Paul Roger champagne ( the very champagne chosen for the latest royal wedding). As Mike towers over me with gentle but giant stature, Jeff the smaller one starts to unpeel the mystery to what we should drink with what food. I’m in heaven.
I offend slightly at the start as I boldly say that the new world wine is 2nd to any French wine. They don’t disagree with me but immediately start to change my thinking.
I’ve tried this recipe myself and it’s amazing. So simple but wonderful. Have a go and see what you think.
Spanish Rubbed Steak
Makes 8 servings
This brings the flavours of Spain home – paprika and cayenne to spice up your steak remind you of hot summer nights on Spanish beaches.
Ingredients
1 cup olive oil
¼ cup kosher salt
¼ cup sweet paprika
4 teaspoons sugar
1 teaspoon cayenne pepper
1 teaspoon dried oregano
8 filet mignon steaks (5 to 6 ounces each; see Tip)
- Combine the oil, salt, paprika, sugar, cayenne, and oregano in a small bowl or glass measuring cup.
- Spoon a small amount of the paste onto the top of each steak, spread, turn over, and repeat on the other side.
- Marinate for at least 4 hours and up to 24 in the refrigerator. If marinating for longer than a few hours, cover with plastic wrap or place in a plastic bag.
- Preheat the broiler or a grill. Broil or grill for about 4 minutes per side for medium-rare.
Tip: For uniform, round fillets, shape the steaks and tie each with a piece of kitchen twine before rubbing. And remember to have sharp scissors handy to remove the twine before serving.
Wine:
Marqués de Riscal Reserva
Tempranillo, Gracian o, and Mazuelo; Rioja, Spain
This traditional Riojan blend stands up to the strong spice of grilled meat.
Or
Roda Reserva Tempranillo and
Gracian o; Rioja, Spain
More modern in style, this full-bodied red has notes of ripe red cherries and aromatic herbs.
Copyright © 2012 by The World Wine Guys LLC from THE FIRE ISLAND COOKBOOK, published by Atria Books, a division of Simon & Schuster, Inc.
This article was originally published in the Carmarthen Journal in Mark’s weekly column for the paper.
