Stir continuously until the sauce thickens, taste it and, if necessary, add more salt. In a thick bottom pot, place the butter and once it is melted, add the flour, by stirring continuously until it gets an amber color, then lower the heat to the minimum.Īdd the broth after removing the mushrooms and all other ingredients.
Soak the mushrooms in the stock for as long as possible. Once you remove the fillet from the oven, wrap it well with foil, leaving it to rest for at least 40 minutes before serving. If you want your fillet well done, continue for about 15 minutes. When it gets a nice color from all sides put it on a roasting grill and below it put a baking pan.īrush the fillet with butter and spread the mushroom-herb mixture evenly.īake the fillet in the lower shelf of the oven for about 50 minutes at 200 ° C, for a medium baking. Preheat the oven to 200 ° C and in a hot saucepan sauté the fillet on a very high heat. Grind in the multi the dried mushrooms, peppercorns, herbs and some salt. Mendoza er særligt kendt for deres vinmarker, som ligger højt over havets overflade. Mix and after you remove it from the fire, add the butter.īand the fillet with a string or ask the butcher to do it. El Enemigo Malbec 2013 er en intens Malbec fra de højtbeliggende vinmarker i Lújan de Cuyo-området, som er et underområde til det vigtigste vindistrikt i Argentina: Mendoza. Then season well, taste it and correct the seasoning.
Pierce them with a fork to see if they are cooked, then peel them, mush them up and keep them warm.īoil the milk and cream along with the leaves of sage over low heat, remove the leaves and add the sweet potatoes. Unbelievable concentration, sharp acidity, exuberant tannins, and all in perfect balance (oh yes so good!).įinally, we have to tell you that Gran Enemigo Single Vineyard Gualtallary 2017 Bodega Aleanna has also received 98pts from James Suckling and 95pts from Tim Atkin!īake sweet potatoes by wrapping them in baking sheet and baking them at 200 ° C for as long as needed (about 1 hour). This wine was created as a tribute to the old style of Pomerol, where Cabernet Franc was often blended with other Bordeaux varieties and the result is simply breathtaking. Cabernet, which is enriched with 15% Malbec, ferments in French oak barrels of 2nd and 3rd use and then matures in foudres (large oak casks) for 7 months. In order to achieve the perfect maturity and the desired complexity for the Gran Enemigo Single Vineyard Gualtallary 2017 Bodega Aleanna, the harvest takes place in 4 different phases. The union of the forces of Adrianna Catena, daughter of Nicolas Catena and Alejandro Vigil, former chief winemaker of the Catena Zapata Winery, created a small wine miracle, a great wine of grand emotions from Cabernet Franc. We have managed to secure a few bottles for you. The vintage of 2017, that vanished in the blink of an eye, was the first Argentinean wine, to get 100 points from Robert Parker and the 2016 vintage seems to be even more promising!įirst of all, we are talking about a premium and iconic wine that every collector that respects himself, has already bought and stored in his cellar. 98 points from Robert Parker’s Wine Advocate! And now that we've got your attention, it's time to introduce Gran Enemigo Single Vineyard Gualtallary 2017 Bodega Aleanna.
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