Oven roasted ribeye steak, rustic herb potatoes with merkén and red wine caramelized
Max Reserva Carmenere

  • 11 Ingredients
  • Preparation in 4 steps
  • Serves 4


  • 1 Kilo ribeye steak

  • 1 Carrot

  • 1 Red bell pepper

  • 2 Onions

  • 1 Garlic clove

  • 500 cc. white wine

  • 800 Grams red or gold potatoes 2 red onions

  • 200 cc. Red wine

  • Fresh rosemary

  • Fresh oregano

  • Parsley



Place a layer of sliced onions, red bell pepper and carrot strips on a baking tray. On top of it set the steak and season with salt, pepper and fresh oregano. Cover with white wine and cook over medium heat for about 2 1⁄2 hours. Fill with water so that the meat is always covered in liquid. Save the cooking juices and simmer in another pot.


Cut the red onions into thin slices. Place a pan over medium heat with olive oil and add the onions and brown sugar until golden and caramelized. Then, add the red wine with the fresh rosemary and cook until the liquid evaporates.


Clean the potatoes thoroughly and cook them with skin. Once cooked, cut them in halves and sauté with olive oil, merkén, fresh herbs, salt and pepper.


Chop the ribeye steak into strips and serve over the potatoes, add the meat juice and the red wine caramelized onions.


This Max Reserva Carmenere, its spicy notes with black pepper and paprika aromas enhances the ribeye steak´s seasoning and the merken´s spiciness in the potatoes. Its vegetable overtones combine with the herbs, and the dark chocolate characteristics of the wine sweetens the aftertaste.


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