Patagonian Ojo de Bife with Malbec-Black Cherry Reduction and Smoked Paprika Ñoquis

Prepare the Ñoquis: Wash potatoes and boil them in their skins until very tender, about 25-35 minutes. Drain, let cool slightly, then peel while still warm. Pass the potatoes through a ricer or mash thoroughly until no lumps remain. Spread the riced potatoes on a clean surface or large baking sheet to cool and dry for 10-15 minutes.

Form the Ñoquis Dough: Gather the cooled potatoes into a mound. Create a well in the center and add the egg yolk, smoked paprika, 1/2 teaspoon fine sea salt, and nutmeg. Gradually add the '00' flour, mixing gently with your hands until a cohesive, soft dough forms. Do not overmix, as this will make the ñequis tough. The dough should be slightly sticky but manageable. If too sticky, add a tiny bit more flour.

Shape the Ñoquis: Divide the dough into 6-8 portions. Roll each portion into a long rope, about 1/2 inch thick. Cut the ropes into 3/4-inch pieces. You can leave them as is or gently roll each piece over the back of a fork or a gnocchi board to create ridges. Place the finished ñequis on a lightly floured baking sheet, ensuring they do not touch.

Start the Malbec-Black Cherry Reduction: In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the minced shallot and cook until softened, about 3-4 minutes. Add the thinly sliced garlic and thyme sprigs, cooking for another minute until fragrant. Pour in the Malbec wine and beef stock. Bring to a simmer and reduce the liquid by half, about 15-20 minutes. Add the pitted black cherries and balsamic vinegar, continuing to simmer for another 5-7 minutes. Strain the sauce through a fine-mesh sieve, pressing on the solids to extract all liquid. Discard the solids. Return the strained sauce to the saucepan.

Cook the Ojo de Bife: Season the Ojo de Bife steaks generously with the remaining 1.5 tablespoons of Kosher salt and 1 teaspoon of freshly ground black pepper on all sides. Heat the remaining 2 tablespoons of olive oil in a heavy-bottomed skillet (preferably cast iron) over high heat until shimmering and almost smoking. Carefully place the steaks in the hot skillet and sear for 3-4 minutes per side for medium-rare, or longer to your desired doneness. For a perfect crust, sear the edges as well. Remove the steaks from the skillet and let them rest on a cutting board, tented loosely with foil, for at least 10 minutes.

Finish the Reduction and Ñoquis: While the steaks rest, bring a large pot of salted water to a rolling boil. Drop the ñequis into the boiling water in batches. They are cooked when they float to the surface, about 2-3 minutes. Remove with a slotted spoon and transfer to a warm pan with 2 tablespoons of unsalted butter. Gently toss to coat. Return the Malbec-Black Cherry Reduction to low heat. Whisk in the remaining 1 tablespoon of cold unsalted butter, a piece at a time, until the sauce is glossy and slightly thickened. Do not boil once the butter is added. Taste and adjust seasoning, adding a pinch of sugar if the cherries are too tart.

Plate and Serve: Slice the rested Ojo de Bife against the grain into thick medallions. Arrange the smoked paprika ñequis on warm plates. Place the sliced Ojo de Bife alongside the ñequis. Drizzle generously with the warm Malbec-Black Cherry Reduction. Garnish with freshly grated Parmigiano-Reggiano and finely chopped chives. Serve immediately.