How to Make: Ojo de Bife al Trapo with Catena Paraje Altamira

This special recipe, created by our Executive Chef Fran Martinez and featuring Catena Paraje Altamira Malbec, can be loosely translated as ‘ribeye wrapped in a cloth’.

He’s used a classic cut of meat, ojo de bife and an unusual technique which has a cotton cloth as the protagonist. This cloth is soaked in the Fazenda-exclusive Catena Paraje Altamira Malbec, then wrapped around the ribeye and put directly on the embers.