Here is a perfect illustration of the chameleon-like versatility of Chios Mastiha. We’ve seen it paired with delicate white wines, with red wines, with lemon, and more. Here, it imparts its musk-like incense to a sweet and sour sauce wine sauce and pairs perfectly with a perfectly seared steak.
Makes 4 servings
- 4 pieces fillet mignon, or other tender beef cut, about 250 gr. (8-9 oz.) each
- 1 Tbsp. Greek extra-virgin olive oil
- 4 Tbsp. white wine vinegar
- 2 Tbsp. brown sugar
- 1 cup Muscat of Alexandria wine, or other sweet Muscat
- ½ level tsp. freshly ground Chios Mastiha or commercial Chios Mastiha powder
- Salt, freshly ground pepper
- Brush a large, non-stick skillet with the olive oil and heat over high flame. Sear the mea tin the skillet, one or two pieces at a time, as necessary. Cook for 4 minutes per side for rare, or longer, as desired. Season to taste with salt and pepper, remove from heat, and tent to keep warm.
- In the same skillet, pour in the vinegar and sugar to the frying pan, reduce heat to medium, stir and cook for 3 minutes. Pour in the wine. Add the Chios Mastiha powder, salt, and pepper. Let the sauce simmer for about 3-4 minutes for the flavors to meld. Remove from heat. Serve the steaks on individual plates and pour the sauce over them.