Argentinian Steak & Chimichurri Feast with Malbec Wine Reduction

Ingredients

• 2 beef tenderloin steaks, 8 oz each
• 1 cup fresh parsley, finely chopped
• 1/4 cup fresh oregano, finely chopped
• 3 garlic cloves, minced
• 1/2 cup red wine vinegar
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp dried thyme
• salt, to taste
• black pepper, to taste
• 1/4 cup olive oil
• 2 cup Malbec wine
• 2 tbsp butter

Instructions

1. 1

   Combine parsley, oregano, garlic, red wine vinegar, cumin, smoked paprika, thyme, salt, and pepper in a food processor. Blend until a smooth sauce forms.

2. 2

   Transfer the chimichurri to a bowl and stir in the olive oil. Set aside half for serving and reserve the other half for cooking.

3. 3

   Season both sides of the steaks generously with salt and pepper.

4. 4

   Heat a large skillet over medium-high heat. Add half of the chimichurri sauce and let it warm for about 30 seconds.

5. 5

   Sear the steaks in the sauce for 3 minutes per side, then reduce heat to low and cook for another 5 minutes per side or until desired doneness is reached.

6. 6

   Remove the steaks from the pan and let them rest for 5 minutes.

7. 7

   While the steaks rest, combine the Malbec wine with the remaining cooking chimichurri in a saucepan and bring to a boil.

8. 8

   Reduce heat and simmer until the sauce thickens, about 10 minutes. Stir in the butter until melted and incorporated.

9. 9

   Slice the steaks and serve with the Malbec reduction and reserved chimichurri on the side.