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CAMPO VIEJO CHRISTMAS RECIPES

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For the polenta

This Christmas, why not shake things up the Campo Viejo way? A bottle of our most versatile wine, Tempranillo, is sure to be a hit amongst family and friends. And for a celebratory meal to match the wine’s distinct flavour, consider this cosy Christmas steak and polenta dish. Together with a glass of Tempranillo, it’s the perfect winter warmer.

INGREDIENTS

Units: Metric | Imperial(US)

250g 250g hanger steak
Olive oil
100g 100g polenta
750ml 750ml milk
75g 75g butter
30ml 30ml cream
1 1clove garlic
Salt and pepper, to taste

METHOD

Bring the milk with butter, cream and a clove of garlic to a boil. Gradually add the polenta in a thin steady stream, whisking constantly until all the polenta is incorporated into the water.

Cook for 8 minutes stirring gently. Taste and season with salt and pepper.

Wine Match

For the steak

INGREDIENTS

Units: Metric | Imperial(US)

METHOD

Heat a tablespoon of olive oil in a large pan over high heat. Season steak with salt and pepper. When the pan is ready, add steak and cook for about 6 to 8 minutes for medium-rare.

Transfer to a plate, cover loosely with foil and let rest, 5 to 10 minutes.

Slice steak and serve with polenta and a glass of Tempranillo. Salud!