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:

• 30 minutes for marinating (optional) and prepping ingredients.

Cooking Time:

• 30-40 minutes for the beef and sauce.
• 30-40 minutes for roasting the potatoes.

Total Time:

• 1 hour and 30 minutes (including prep and cooking time).

Servings:

• This recipe serves 4-6 people depending on portion sizes.

Nutrition Facts (per serving):

• Calories: ~550-650 kcal
• Protein: ~40g
• Fat: ~30g
• Carbohydrates: ~45g
• Fiber: ~5g
• Sodium: ~600mg
• Sugar: ~5g

Note: Nutritional values are approximate and may vary based on specific ingredient choices and portion sizes.

Explanation of the Recipe and Why It’s Timeless:

This Beef with Red Wine Sauce recipe is a timeless dish because it brings together a combination of hearty, flavorful ingredients that have been loved for centuries in different cuisines. Beef, one of the most popular meats worldwide, pairs perfectly with red wine to create a rich, savory sauce that elevates the overall taste. The addition of fresh herbs such as thyme and rosemary infuses the beef with aromatic, earthy flavors, while the creamy, tender potatoes and refreshing salad create the perfect balance of textures.

The versatility of this dish ensures that it can be adapted for various occasions. Whether it’s a casual dinner or an elaborate family feast, this meal will never fail to impress. The robust flavors and balanced textures make it an unforgettable dining experience that’s perfect for all seasons.

FAQs:

Q: Can I substitute the beef with another protein?

• Yes! You can substitute beef with chicken, lamb, or even pork. Just adjust the cooking time based on the type of protein you’re using.

Q: Can I make this recipe ahead of time?

• Yes, you can prepare the beef and red wine sauce a day ahead. Simply reheat the beef in the sauce before serving. The potatoes and salad should be made fresh for the best texture.

Q: What can I serve this dish with if I don’t want potatoes?

• If you prefer not to serve potatoes, consider serving this dish with steamed rice, mashed cauliflower, or roasted vegetables.

Tips for Making the Dish:

1. Beef Choice: For the best flavor, choose a cut of beef that is suitable for braising or slow cooking, such as sirloin, rib-eye, or chuck. These cuts become tender when cooked in a sauce.
2. Wine Quality: Use a dry red wine that you enjoy drinking for the sauce, as it will directly affect the flavor. A Cabernet Sauvignon, Merlot, or Zinfandel works well.
3. Herb Variations: Fresh herbs work best in this dish, but if using dried herbs, reduce the amount by half.

Storage Tips:

• Beef with Red Wine Sauce: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
• Herbed Potatoes: Store leftovers in the fridge for up to 2 days. They can be reheated in the oven to regain their crispiness.
• Peking Cabbage Salad: This salad is best eaten fresh, but you can store leftovers in the fridge for up to a day. The dressing may cause the cabbage to wilt slightly.

Conclusion:

This Beef with Red Wine Sauce, accompanied by crispy herbed potatoes and a fresh Peking cabbage salad, is a meal that combines comfort with sophistication. Whether you’re preparing it for a special dinner or simply treating yourself to a gourmet meal at home, this recipe is sure to become a favorite. The rich flavors, tender beef, and balance of textures make it a timeless dish that will never lose its appeal. Enjoy the delicious harmony of flavors and the satisfaction that comes with a meal made with love and care.