Pairings: Ribeye steak with Argentine malbec

Our Wine of the Week, Alamos 2015 Mendoza, Argentina, Malbec ($13), is a robust joy, accessible, delicious and affordable.

Grown at high elevations on the dry plains of the Andres, with plenty of light but not too much searing heat, the wine has an engaging softness, with fruit flavors leaning towards raspberry, pomegranate, cranberry, plum and cherry.

You'll notice violets, too, along with a bit of new leather, a hint of sweet spice and a bit of fresh tobacco. With medium acidity, there's a suggestion of minerality, of cement wet from a spring rain.

There is an advantage to an inexpensive malbec from Argentina. They typically go through much shorter oak aging than pricier wines, which results in smooth tannins. They often also are lower in alcohol - this one weighs in at 13.5 percent. These qualities make the wine more accessible, especially if you have a highly sensitive palate.

When it comes to pairing, there are many excellent options. Funky flavors blossom with this wine alongside: beets, blue cheese and some triple-cream cheeses, certain mushrooms, quail, duck ostrich, buffalo and smoked paprika. Wild rice, red rice and the black variety known as forbidden rice are good companions, too.

A salad of beets and blue cheese with a delicate orange vinaigrette is a lovely match, as is seared duck breast that has been seasoned with smoked paprika before grilling.

For today's recipe, I'm inspired by the black chanterelles now available from Oyster Creek Mushrooms at the Sebastopol Farmers Market. Combined with rare ribeye steak and blue cheese, you can almost imagine you're enjoying your meal in Argentina, where beef is among the most delicious in the world.

For the right Argentine ambiance, you should eat late, not early, though there's no reason not to enjoy a glass or two of this lovely wine before dinner.

Ribeye Steak with Black Trumpet Mushrooms and Blue Cheese

Serves 2

2 thick ribeye steaks, preferably grass-fed and bone-in

- Kosher salt

- Black pepper in a mill

- Porcini powder, optional

4 tablespoons butter

4 ounces, approximately, black trumpet mushrooms

2 generous handfuls of fresh small-leafed arugula or young spinach

2 ounces blue cheese, crumbled

½ cup red wine

Set the steaks on a clean work surface, season all over with salt and pepper. If using porcini powder, sprinkle it over the steaks. Cover lightly and set aside.

Set a heavy cast iron skillet over medium heat, add 2 tablespoons of butter and, when it is melted, add the mushrooms. Sauté until the mushrooms relax and then soften. Season with salt and pepper and tip into a small dish. Cover and keep warm.

Set two plates near the stove and put a mound of greens on each one.

Return the skillet to the heat, increase to high and let the pan get very hot. Add the steaks and cook on one side for 3 to 4 minutes; turn and cook for 3 to 4 minutes more. Do not overcook.

Transfer the steaks to the plates, draping them over the greens. Scatter blue cheese on top and add the mushrooms.

Working quickly, return the pan to the heat, add the wine and swirl the pan to deglaze it. Let the wine simmer until it is reduced by at least half. Add the butter, tip and swirl the pan until it melts, and then pour over the steaks.

Enjoy right away.

Michele Anna Jordan is author of the new “Good Cook's” series. Email her at michele@saladdresser.com or visit her blog at pantry.blogs.pressdemocrat.com.