Pan Seared Steak with Vegetables - 2023 Back Packer Wine Pairing
Our 2023 Backpacker Malbec is the perfect companion for a hearty, flavor-forward meal, and there’s no better match than a beautifully pan-seared steak with seasonal vegetables. This varietal showcases rich notes of dark berry, plum, and subtle spice, with smooth tannins that stand up effortlessly to the savory depth of a perfectly seared cut of beef. The caramelized crust of the steak enhances the Malbec’s bold character, while its balanced acidity refreshes the palate between bites. Paired with sautéed vegetables—bringing earthy, roasted flavors to the plate—this combination creates a well-rounded dining experience that feels both elevated and comforting. Whether enjoyed after a long day of adventure or during a cozy evening in, this pairing captures the spirit of the Backpacker Malbec: approachable, bold, and made to be shared.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Ingredients
½ pound medium potatoes thickly sliced
4 small carrots peeled and halved lengthways
1 medium red onion cut into quarters
⅓ pound large Brussels sprouts about 8-10, trimmed
2 tablespoons + 2 teaspoons of extra virgin olive oil divided
2 tsp dried Italian herbs
2 tsp balsamic vinegar
1 large garlic clove minced
1 teaspoon dijon mustard
1 pound tender steak such as filet mignon
½ tsp vegetable bouillon
Instructions
Preheat the oven to 350°F. Place a baking sheet in the oven to heat. Meanwhile, bring a large pan of water to a boil and cook the potatoes for 5 minutes. Drain, reserving ½ cup of the water.
In a large bowl, toss the potatoes, carrots, onions and sprouts with 2 tablespoons of extra virgin olive oil to coat. Arrange on a preheated baking sheet, spaced apart. Sprinkle with 1 teaspoon of the dried Italian herbs, pinch of kosher salt and ground black pepper, then roast for 30 minutes. Tossing half way through the roasting time.
Meanwhile, mix 1 teaspoon of the vinegar with the garlic, remaining Italian herbs, 2 teaspoons of extra virgin olive oil,, dijon mustard and plenty of black pepper. Rub some of this over the steak, put in a shallow dish and set aside.
Mix the rest of the marinade with the bouillon and ½ cup of the reserved potato water, then set aside.
Meanwhile, heat a small non-stick frying pan over medium-high heat. Lift the steak out of the marinade, shake off the excess and sear for 2-3 mins on each side until cooked to your liking.
Remove to a board and allow to rest. Pour the gravy mixture into the frying pan and simmer until thickened slightly to make a gravy. Slice the steak and serve with the roast vegetables and gravy on the side.
