Beef with Red Wine Sauce, Garnished Potatoes, and Fresh Salad
The red wine sauce is the star of this dish, enriching the beef with deep, complex flavors. The addition of thyme, rosemary, garlic, and tomato paste brings out the savory notes in the meat, while the red wine adds a tangy depth and a smooth, velvety finish. The potatoes, roasted with a mix of oregano, basil, and paprika, provide the perfect comforting complement to the beef, with a crispy exterior and soft, fluffy interior. Meanwhile, the fresh salad with Peking cabbage, carrots, and onions tossed in a simple vinaigrette dressing made with soy sauce, lemon juice, and garlic adds a delightful crunch and brightness to the plate.
This recipe strikes the perfect balance between indulgence and freshness, making it a timeless meal that can be enjoyed year-round. Whether you’re preparing it for a family dinner, hosting friends, or cooking for a special celebration, this dish will be remembered for both its incredible flavors and the elegance it brings to the table.
Full Recipe:
Ingredients:
For the Beef:
700 g beef (such as sirloin, tenderloin, or rib-eye)
Butter, for searing
1 red onion, chopped
3 garlic cloves, minced
1 red pepper, chopped
250 ml red wine
2 tablespoons tomato paste
Thyme (fresh or dried)
Rosemary (fresh or dried)
Green onion, for garnish
For the Herb Potatoes:
Potatoes (amount depends on servings, usually around 4-6 medium potatoes)
Oregano (dried or fresh)
Basil (fresh or dried)
Paprika (for seasoning)
For the Peking Cabbage Salad:
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