Beef steak in red wine sauce with caramelized onions and mashed potatoes is a classic and indulgent dish, perfect for a special dinner or a weekend treat. Here’s a detailed recipe to help you create this delicious meal:
Ingredients:
For the Steak:
- 4 beef steaks (ribeye, sirloin, or filet mignon)
- Salt and black pepper, to taste
- 2 tablespoons olive oil or butter
For the Red Wine Sauce:
- 1 cup red wine (such as Cabernet Sauvignon or Merlot)
- 1 cup beef broth
- 1 tablespoon balsamic vinegar (optional, for added depth)
- 1 tablespoon tomato paste
- 2 cloves garlic, minced
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 1 tablespoon butter
- 1 teaspoon cornstarch mixed with 2 teaspoons water (optional, for thickening)
For the Caramelized Onions:
- 2 large onions, thinly sliced
- 2 tablespoons butter or olive oil
- 1 tablespoon balsamic vinegar or sugar (optional, for sweetness)
- Salt, to taste
For the Mashed Potatoes:
- 4 large potatoes, peeled and cut into chunks
- 1/2 cup milk or cream (adjust based on desired consistency)
- 4 tablespoons butter
- Salt and black pepper, to taste
Instructions:
1. Prepare the Mashed Potatoes:
- Place the peeled and chopped potatoes in a large pot of salted water.
- Bring to a boil and cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
- Drain the potatoes and return them to the pot.
- Add the butter and milk (or cream) to the potatoes and mash until smooth. Adjust the amount of milk based on your preferred consistency.
- Season with salt and black pepper to taste. Cover and keep warm.
2. Caramelize the Onions:
- In a large skillet, melt 2 tablespoons of butter (or olive oil) over medium heat.
- Add the sliced onions and a pinch of salt. Cook, stirring occasionally, for 20-30 minutes until the onions are soft, golden, and caramelized.
- If you prefer a sweeter flavor, stir in 1 tablespoon of balsamic vinegar or sugar during the last few minutes of cooking.
- Once caramelized, remove from heat and set aside.
3. Cook the Steaks:
- Season the steaks generously with salt and black pepper on both sides.
- In a large skillet or grill pan, heat 2 tablespoons of olive oil or butter over medium-high heat.
- Add the steaks to the hot pan and cook to your desired level of doneness:
- Rare: 2-3 minutes per side (internal temperature of 125°F/52°C)
- Medium-Rare: 4-5 minutes per side (internal temperature of 135°F/57°C)
- Medium: 6-7 minutes per side (internal temperature of 145°F/63°C)
- Once cooked, transfer the steaks to a plate, cover with foil, and let them rest while you prepare the sauce.
4. Make the Red Wine Sauce:
- In the same pan you cooked the steaks, add the minced garlic and cook for 1 minute until fragrant.
- Stir in the tomato paste and cook for another minute.
- Pour in the red wine and balsamic vinegar (if using), scraping up any browned bits from the bottom of the pan.
- Bring the wine to a simmer and cook until it reduces by about half, approximately 5-7 minutes.
- Add the beef broth and thyme, and continue to simmer for another 5 minutes until the sauce thickens slightly.
- If you prefer a thicker sauce, mix 1 teaspoon of cornstarch with 2 teaspoons of water and stir it into the sauce. Cook for another 2-3 minutes until thickened.
- Stir in 1 tablespoon of butter to finish the sauce, adding richness and shine.
- Taste and adjust seasoning with salt and pepper if needed.
5. Assemble the Dish:
- Plate the mashed potatoes, then place the steak on top or beside the potatoes.
- Spoon the red wine sauce generously over the steak.
- Top with the caramelized onions for a delicious finishing touch.
6. Serve:
- Serve the dish hot, alongside your favorite vegetables, such as sautéed spinach or roasted asparagus.
Enjoy your luxurious beef steak in red wine sauce with caramelized onions and creamy mashed potatoes! If you have any questions or need further tips, feel free to ask.
