Steak with bok choy and a red wine balsamic reduction  

To be serve with : Terrazas Afincado Single Vineyard Las Compuertas

The Asian elements in this recipe – bok choy, shitake mushrooms, edamame – compliment the steak and its red wine sauce beautifully. These ingredients are now fairly common in supermarkets, but if you have trouble finding them you could try an Asian specialty store. Alternatively, Napa cabbage would make a lovely substitute for the bok choy as would Portobello mushroom slices for the shitake mushrooms if necessary.

“The complexity of the Afincado Malbec together with the filet steak, show the concentration of spices and mature fruit aromas, and are evidence of the excellence of this wine.”

Chef Daniel Téllez, The Westin Santa Fe, Mexico City

  chapeau right


Steak with bok choy and a red wine balsamic reduction

Steak with bok choy and a red wine balsamic reductionServes 4 as a main course
Ingredients :
4 filet steaks
4 shitake mushrooms
300 ml balsamic vinegar
300 ml Terrazas Afincado Malbec
800 g edamame
800 g cooked potatoes
100 ml whipping cream
80 g unsalted butter
4 bok choy leaves
Preparation :
Place the vinegar and wine in separate small saucepans and bring to a boil. Turn down the temperature to a slow boil and keep an eye on them as you prepare the rest of the meal, turning down to a simmer when each one has been reduced by two thirds.
Peel and chop the potatoes and place in a saucepan full of water. Bring to a boil and cook until potatoes are tender. Purée potatoes with a potato masher or food processors along with 30g of butter and the cream. Season to taste and keep warm.
Blanche the bok choy in salted water for two minutes in boiling salted water and then drain.
Clean and blanche the edamame in salted water for two minutes. Then sauté edamame in butter for a few minutes. Season to taste.
Slice and sauté the mushrooms in olive oil until soft.
Season the steak fillets with salt and pepper and grill 3-4 minutes on each side for medium rare, a bit longer for medium or well done steaks.
Combine the balsamic and wine reductions and add the mushrooms.
Steak with bok choy and a red wine balsamic reduction
Presentation :
Wrap each filet steak with a bok choy leaf and place on four plates. Make parallel lines of edamame alongside the steaks. Add a round of potato puree on top of each wrapped steak. Place the glazed mushrooms on top and cover with the balsamic wine reduction.


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Daniel Téllez


His professional training includes studies in Europe, where he took a course on Mediterranean Cooking ...



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