Beef with Red Wine Sauce Garnished Potatoes & Fresh Salad

by

Beef with Red Wine Sauce, Garnished Potatoes & Fresh Salad

Ingredients (4 servings)

For the Beef

  • 700 g beef (sirloin, tenderloin, rib-eye, or your preferred cut)
  • Butter (for searing)
  • 1 tbsp olive oil
  • Salt & black pepper

For the Red Wine Sauce

  • 1 red onion, chopped
  • 2 garlic cloves, minced (optional)
  • 1 cup (240 ml) red wine
  • 1 cup (240 ml) beef broth
  • 1 tbsp tomato paste
  • 1 tsp fresh thyme or rosemary (optional)
  • 1–2 tsp butter (to finish the sauce)
  • Salt & pepper to taste

For the Garnished Potatoes

  • 500–700 g baby potatoes or cubed potatoes
  • 2 tbsp olive oil
  • 1 tsp paprika
  • Salt & pepper
  • 1–2 tbsp fresh parsley, chopped
  • Optional: 1 garlic clove, minced

For the Fresh Salad

  • Mixed greens (lettuce, arugula, spinach)
  • 1 cucumber, sliced
  • 1 tomato, diced or sliced
  • 1/4 red onion, thinly sliced
  • Olive oil + lemon juice or balsamic vinegar
  • Salt & pepper

Instructions

1. Prepare the Potatoes

  1. Preheat oven to 425°F (220°C).
  2. Toss potatoes with olive oil, paprika, salt, pepper, and garlic if using.
  3. Spread on a baking tray and roast 25–35 minutes, until golden and crispy.
  4. Finish with chopped fresh parsley.

2. Cook the Beef

  1. Pat the beef dry and season generously with salt and pepper.
  2. Heat a pan over medium-high heat and add a splash of olive oil.
  3. Add a knob of butter.
  4. Sear the beef for 3–4 minutes per side (for medium-rare), adjusting based on thickness.
  5. Transfer meat to a plate to rest while you make the sauce.

3. Make the Red Wine Sauce

  1. In the same pan, add a bit more butter if needed.
  2. Add chopped red onion and cook 3–4 minutes until soft.
  3. Add garlic (optional) and cook 30 seconds.
  4. Stir in tomato paste and cook 1 minute.
  5. Pour in red wine and scrape up browned bits from the pan.
  6. Simmer 5–7 minutes until reduced by half.
  7. Add beef broth and herbs; simmer another 5–10 minutes until slightly thickened.
  8. Turn off heat and swirl in 1–2 tsp cold butter for a glossy finish.
  9. Taste and season with salt & pepper.

4. Assemble the Salad

  1. Combine greens, tomato, cucumber, and red onion.
  2. Dress lightly with olive oil, lemon or balsamic, salt, and pepper.
  3. Toss gently.

5. Serve

  • Slice the beef and plate it over a pool of red wine sauce.
  • Add a generous portion of roasted potatoes.
  • Serve fresh salad on the side.
  • Drizzle any extra sauce over the meat for a restaurant-quality finish.

Optional Enhancements

  • Add mushrooms to the wine sauce for extra richness.
  • Use rosemary butter to baste the beef while searing.
  • Add Parmesan shavings to the salad for a gourmet touch.

Leave a Comment