Introduction
This elegant yet comforting meal combines tender beef, a rich red wine sauce, perfectly garnished potatoes, and a refreshing salad. Ideal for a special dinner or a weekend treat, it balances savory flavors with fresh, crisp elements.
Ingredients
For the Beef and Sauce:
700 g beef (sirloin, tenderloin, or rib-eye)
Butter, for searing
1 red onion, chopped
2 cloves garlic, minced
1 cup red wine
1 cup beef broth
1 teaspoon fresh thyme (or dried)
Salt and pepper, to taste
For the Garnished Potatoes:
500 g potatoes, peeled and cut into wedges
2 tablespoons olive oil
Salt, pepper, and paprika, to taste
Fresh parsley, chopped (optional)
For the Fresh Salad:
1 cucumber, sliced
1 bell pepper, sliced
Mixed greens (lettuce, arugula, or spinach)
1–2 tablespoons olive oil
1 teaspoon lemon juice or balsamic vinegar
Salt and pepper, to taste
How to Make
Preheat oven to 200°C (390°F).
Toss potato wedges with olive oil, salt, pepper, and paprika.
Roast for 25–30 minutes, turning halfway, until golden and crisp.
Sprinkle with fresh parsley if desired.
2. Cook the Beef:
Season the beef with salt and pepper.
Heat butter in a skillet over medium-high heat.
Sear the beef on all sides until browned. Remove from skillet and let rest.
3. Make the Red Wine Sauce:
In the same skillet, sauté red onion and garlic until softened.
Pour in red wine and simmer for 3–5 minutes to reduce slightly.
Add beef broth and thyme, simmer until the sauce thickens.
Adjust seasoning with salt and pepper.
4. Prepare the Salad:
Combine sliced cucumber, bell pepper, and mixed greens in a bowl.
Drizzle with olive oil and lemon juice (or balsamic vinegar).
Season with salt and pepper, then toss gently.
5. Serve:
Slice the beef and pour the red wine sauce over it.
Serve alongside roasted potatoes and fresh salad.
Serve immediately while the beef is tender and potatoes are crisp.
Store leftover beef and sauce in an airtight container in the fridge for up to 2 days.
Roasted potatoes are best enjoyed fresh but can be reheated in the oven.
Variations
Mushroom Twist: Add sautéed mushrooms to the red wine sauce for extra richness.
Herb Butter Beef: Top sliced beef with a pat of garlic herb butter.
Salad Upgrade: Add cherry tomatoes, radishes, or feta cheese for extra flavor.
FAQ
Q: Can I use any cut of beef?
A: Yes, but tender cuts like sirloin, tenderloin, or rib-eye work best for a juicy texture.
Q: Can I make this ahead of time?
A: You can prepare the sauce and potatoes in advance, but cook the beef just before serving to retain juiciness.
Q: Can I substitute red wine?
A: Yes, use grape juice, pomegranate juice, or beef stock, though the flavor will be slightly different.
