The steaks are rubbed all over with crushed garlic and French mustard, then grilled and a brandy, cream and paprika sauce is poured over them. We served the steaks with chunky oven chips, grilled portobello mushrooms and roasted tomatoes.
Like many we enjoy a Malbec with steak. While these are usually Argentinian, we enjoyed a Chilean one – Acaballo Malbec 2011 from the Sunday Times Wine Club.
We tasted mainly red fruits, vanilla sweetness and a smooth, chocolaty creamy finish. A very good match with the steak.