Though it may look like a standard barbecue cookout to the average person, the asado is a revered source of national pride to Argentinians, in which a parade of meats consisting of various cuts and animals are roasted on an open fire — often for hours to reach the optimal level of succulent doneness.
It is on this altar of carnivorous sanctitude that inspired Chef Mohammed Hosseini and Chef Yang of Persian riverside eatery Shabestan to prepare their new Beef Tenderloin kebab. Marinated with Persian spices and golden saffron, the premium cut arrives with homemade hummus and cheese as a lavish complement.
The true raison d’être for Shabestan’s new entrée, however, is to pay tribute to Terrazas de los Andes, an Argentine singular vineyard that has partnered with the Persian restaurant to showcase Malbec wines. The aromatic complexity of the robust Terrazas Reserva Malbec is a piquant companion to the Beef Tenderloin kebab, and the pairing costs $65.
