TASTING NOTES :
The red wine Garanoir from our Tradition range captivates from the first nose with its very flattering aromas of roasting. On the palate, it reveals a smooth character, with melted tannins that provide a beautiful long finish. This surprising wine can even accompany a fish dish, offering an unexpected and delightful tasting experience.
FOOD PAIRING :
Domaine Barichet invites you to enhance your tasting experience by pairing our “Les Rouvenaules” wine with a succulent double rib steak topped with creamy tarragon butter.
Recipe for Accompanying Dish
RECIPE FOR DOUBLE RIB STEAK WITH TARRAGON BUTTER
Ingredients :
– 2 double rib steaks
– Salt and pepper, to taste
– 2 tablespoons olive oil
**For the Tarragon Butter:**
– 150 g unsalted butter, softened
– 2 tablespoons fresh tarragon, finely chopped
– 1 tablespoon lemon juice
– Salt and pepper, to taste
Instructions :
1. Remove the double rib steaks from the refrigerator and let them reach room temperature. Generously season both sides with salt and pepper.
2. Preheat your grill or skillet to medium-high heat. Brush the steaks with olive oil.
3. Cook the steaks to your preferred level of doneness, generally 4-5 minutes on each side for medium-rare. Add more time if you prefer them well done.
4. While the steaks are cooking, prepare the tarragon butter. In a bowl, mix the softened butter, chopped fresh tarragon, and lemon juice. Season with salt and pepper to taste. Mix well to achieve a smooth texture.
5. Once the steaks are cooked to your liking, remove them from the grill or skillet and let them rest for a few minutes.
6. Serve the double rib steaks with a generous portion of tarragon butter on top.
7. Accompany the dish with grilled vegetables, roasted potatoes, or a side of your choice. Enjoy!
