|400 g||steak (e.g. New York strip or tenderloin)|
|300 g||sour cream|
|olive oil to marinate|
|butter to serve|
The assertive tannins of this young Bordeaux are the ideal pairing for the dark flavors of a nicely browned steak.
The wine has a subtle fruitiness to round off its flavor profile. Bordeaux and red meat – simply a match made in heaven. Decant this wine and drink it at 16 - 18°C / 60 – 65°F to appreciate its full complexity.
Preheat the oven to 60°C (140°F). Preheat the grill. Wrap each potato in some aluminum foil and place on grill for approx. 1 hour. Turn every 20 min. to ensure even cooking.
Drizzle olive oil on both sides of the steak and season with rosemary and thyme. Add crushed garlic cloves and precook in the oven for approx. 15 – 20 min . Remove meat from the oven, take off herbs, and grill for approx. 2 – 3 min per side. Set aside to rest for approx. 5 – 10 min.