Flaherty Wines

Last night was a grill night—a big punta de ganso steak (outside round), potatoes, zucchini, red onions, and peppers. This cut of meat has so much flavor that we didn’t marinated it, but at the last minute Ed suggested adding some sort of flavorful sauce. What to throw together on such short notice? I happened to have some horseradish in the pantry (which is unusual, as we can only sporadically get horseradish at the big supermarket in Santiago). That became the base of what turned out to be a wonderful little condiment—creamy and sharp, with a big perfume from the marjoram. I used cream to finish the sauce, but sour cream or crème fraîche would also work well. We paired the meal with a 2007 Tarapacá Cabernet Sauvignon (one of Ed’s wines).

Marjoram horseradish sauce for grilled beef

3 tablespoons prepared horseradish
2 tablespoons heavy cream
1 tablespoon chopped chives
2 teaspoons chopped marjoram
1 garlic clove, minced or pressed
salt and pepper

Combine all the ingredients into a smooth sauce and season to taste with salt and pepper. Serve at room temperature.

Makes about half a cup (we used most of it between the two of us).