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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:
- Peking cabbage (about half a head)
- 1 carrot, shredded
- 1 onion, thinly sliced
- Parsley, for garnish
- Olive oil (about 2-3 tablespoons)
- Soy sauce (1-2 tablespoons)
- Lemon juice (freshly squeezed, about 1 tablespoon)
- 1 garlic clove, minced
Steps:
1. Prepare the Beef:
- Marinate the Beef (Optional): To enhance the beef’s flavor, marinate it for at least 30 minutes in a mixture of olive oil, crushed garlic, rosemary, thyme, and a pinch of salt and pepper. If you’re short on time, you can skip this step and proceed to cooking.
- Sear the Beef: Heat a large skillet or pan over medium-high heat. Add a tablespoon of butter and sear the beef for 3-4 minutes on each side, or until browned on all sides. Remove the beef from the pan and set it aside.
2. Prepare the Red Wine Sauce:
- In the same pan, add a little more butter if necessary. Toss in the chopped red onion, garlic, and red pepper, and sauté for 2-3 minutes until the vegetables soften and become aromatic.
- Stir in the tomato paste, then pour in the red wine. Scrape the bottom of the pan with a wooden spoon to release any flavorful brown bits stuck to the surface.
- Add the fresh thyme and rosemary. Let the sauce simmer on low heat for about 10-15 minutes until it reduces and thickens slightly.
3. Cook the Beef in the Sauce:
- Once the sauce is reduced, return the seared beef to the pan. Spoon some sauce over the beef, cover, and simmer for about 10-15 minutes, depending on your preferred level of doneness. For medium-rare, the beef should be cooked for around 10 minutes.
- Garnish with freshly chopped green onions before serving.
4. Prepare the Herb Potatoes:
- Preheat Oven: Preheat your oven to 200°C (400°F).
- Season the Potatoes: Peel and cut the potatoes into bite-sized cubes or wedges. Toss the potatoes in a bowl with olive oil, oregano, basil, paprika, salt, and pepper. Spread the potatoes evenly on a baking tray lined with parchment paper.
- Roast the Potatoes: Roast the potatoes in the preheated oven for 30-40 minutes, flipping them halfway through, until golden brown and crispy on the outside.
5. Make the Peking Cabbage Salad:
- Prepare the Vegetables: Shred the Peking cabbage, grate the carrot, and thinly slice the onion.
- Assemble the Salad: In a large bowl, combine the shredded cabbage, grated carrot, and onion. Add the minced garlic, parsley, soy sauce, olive oil, and lemon juice. Toss everything together until the salad is well coated.
- Chill (Optional): If you have time, let the salad chill in the refrigerator for 10-15 minutes to allow the flavors to meld together.
Prep Time:
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