Beef with Red Wine Sauce, Garnished Potatoes, and Fresh Salad

Introduction

This dish brings together the richness of pan-seared beef, a bold and velvety red wine reduction sauce, golden potatoes garnished with herbs, and a crisp fresh salad to balance the plate. It’s a restaurant-quality meal that feels both indulgent and balanced—ideal for a date night, dinner party, or when you want to treat yourself to something special at home.

Ingredients

For the beef and red wine sauce:

• 2 beef steaks (sirloin, ribeye, filet mignon – your choice, about 1 inch thick)
• Salt and freshly ground black pepper
• 2 tbsp olive oil or butter (for searing)
• 1 shallot or small onion, finely chopped
• 2 garlic cloves, minced
• 1 cup dry red wine (Cabernet Sauvignon, Merlot, or similar)
• ½ cup beef stock
• 1 tsp fresh thyme (or ½ tsp dried)
• 1 tsp Dijon mustard (optional, for depth)
• 1 tbsp butter (to finish the sauce)

For the garnished potatoes:

• 1 lb (450g) baby potatoes or small Yukon Gold potatoes
• 2 tbsp olive oil or melted butter
• Salt and pepper to taste
• 1 tsp garlic powder
• 1 tbsp fresh parsley, chopped
• Optional: grated Parmesan cheese or lemon zest for garnish

For the fresh salad:

• Mixed greens (arugula, spinach, or lettuce)
• Cherry tomatoes, halved
• Cucumber, sliced
• Red onion, thinly sliced
• Olive oil and balsamic vinegar or lemon juice
• Salt and pepper to taste

Instructions

Prepare the potatoes:

1. Preheat oven to 400°F (200°C).
2. Wash and halve the potatoes. Toss with olive oil, garlic powder, salt, and pepper.
3. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway through, until golden and crisp.
4. Garnish with parsley (and Parmesan or lemon zest, if using).

Cook the beef and make the sauce:

1. Season steaks generously with salt and pepper.
2. Heat olive oil or butter in a skillet over medium-high heat.
3. Sear steaks 3–5 minutes per side (depending on thickness and desired doneness). Transfer to a plate and rest.
4. In the same pan, lower heat and sauté shallots and garlic until soft (about 2 minutes).
5. Deglaze with red wine, scraping up any browned bits.
6. Add beef stock and thyme; simmer and reduce by half (about 5–7 minutes).
7. Stir in Dijon (if using), then whisk in butter for a glossy finish.
8. Taste and adjust seasoning. Spoon sauce over the rested steaks.

Prepare the salad:

1. In a bowl, combine greens, tomatoes, cucumber, and onion.
2. Drizzle with olive oil and balsamic (or lemon juice), season with salt and pepper, and toss gently.

Description

This elegant plate combines tender, juicy beef topped with a rich red wine reduction, crispy herb-garnished potatoes, and a refreshing crunchy salad for contrast. The deep flavor of the wine sauce enhances the beef, while the potatoes and salad add texture and brightness. It’s a complete, satisfying meal that feels both rustic and refined.

Tips

• Let beef rest after cooking for 5–10 minutes to retain its juices.
• Use a meat thermometer to check doneness (e.g., 130°F for medium-rare).
• Choose a dry red wine—avoid sweet wines for the sauce.
• Roast potatoes in a single layer for crisp edges.
• Add a crunch element to the salad with toasted nuts or croutons.

Variations

• Mashed Potatoes instead of roasted for a softer side.
• Creamy Mushroom Sauce instead of red wine for a different profile.
• Add blue cheese crumbles to the salad for richness.
• Swap chicken or lamb for beef with the same red wine reduction.

Correction

If the sauce is too thin, simmer it longer to reduce further. If too salty, add a splash of cream or unsalted stock. If your beef turns out dry, try using a fattier cut or reduce the cooking time. If the potatoes are undercooked, increase roast time or slice thinner.

Enjoy!

Plate up the seared steak with a generous drizzle of red wine sauce, nestle crispy potatoes on the side, and finish with a fresh, vibrant salad. Pour a glass of red wine, light a candle, and enjoy this classy, comforting meal!