Classic red wine-marinated steak with creamy mash
This classic dish features tender beef fillets marinated in red wine and rosemary, paired with creamy mashed potatoes. It's a rich and comforting meal perfect for special occasions or a treat any time.
Cook time 25 min
Prep time 10 min
Ingredients:
1/2 cup red wine2 garlic cloves
1 tbsp rosemary
1 tbsp olive oil
4 beef fillets beef fillet
5 potatoes
1/2 cup buttermilk
1 tbsp butter
1 short spray cooking spray oil
Classic red wine-marinated steak with creamy mash is a mouthwatering dish that's perfect for a special dinner or when you want to treat yourself. The rich flavors of the red wine and rosemary perfectly complement the tender beef fillets, while the creamy mashed potatoes provide a comforting and satisfying side. Follow this recipe to create a memorable meal that is sure to impress.
Instructions:
- In a medium bowl, combine the red wine, minced garlic, rosemary, and olive oil. Mix well to combine.
- Place the beef fillets in a shallow dish or resealable plastic bag.
- Pour the marinade over the fillets, ensuring they are well coated.
- Cover the dish or seal the bag and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to penetrate the meat.
- Place the peeled and chunked potatoes in a large pot and cover with cold water.
- Bring to a boil over medium-high heat, then reduce to a simmer. Cook until the potatoes are tender, about 15-20 minutes.
- Drain the potatoes and return them to the pot.
- Add the buttermilk and butter to the potatoes.
- Mash the potatoes until smooth and creamy. Season with salt and pepper to taste. Keep warm until ready to serve.
- Preheat your grill or a large skillet over medium-high heat.
- Remove the beef fillets from the marinade, allowing any excess to drip off.
- Pat the fillets dry with paper towels. This helps achieve a good sear.
- Lightly spray the cooking spray oil on the grill or skillet to prevent sticking.
- Place the fillets on the grill or skillet and cook for 4-5 minutes per side for medium-rare, or until they reach your desired level of doneness.
- Remove the steaks from the heat and allow them to rest for a few minutes to let the juices redistribute.
- Place a generous spoonful of the creamy mashed potatoes on each plate.
- Top with a perfectly cooked steak fillet.
- Garnish with a sprig of rosemary, if desired.
- Serve immediately and enjoy this classic, flavorful dish!
With these tips and the detailed recipe, you're now equipped to make a delicious classic red wine-marinated steak with creamy mash. This dish is sure to become a favorite, offering a delightful blend of flavors and textures. Enjoy your culinary creation with a glass of red wine to complete the experience.
Classic red wine-marinated steak with creamy mash FAQ:
For best results, marinate the steak for at least 2 hours, but preferably overnight. This allows the flavors to properly penetrate the meat, enhancing its taste.
Cook the steak for 4-5 minutes on each side over medium-high heat. An internal temperature of 135°F (57°C) indicates medium-rare doneness. Use a meat thermometer for accuracy.
Yes, if you prefer not to use red wine, you can substitute it with beef broth or a mixture of grape juice and vinegar for a similar depth of flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the steak gently to avoid overcooking and the mash in the microwave or on the stove with a splash of milk.
Russet or Yukon Gold potatoes are ideal for creamy mashed potatoes due to their starchy texture, which yields a fluffy and smooth consistency when mashed.
Cooking Tips:
- Marinate the steak for at least 2 hours or overnight for the best flavor penetration.
- Use a meat thermometer to ensure your steak reaches the desired level of doneness.
- For extra smooth mashed potatoes, use a potato ricer or a food mill.
- Let the cooked steaks rest for a few minutes before slicing to retain juices and ensure a juicy, tender bite.
Nutrition Facts
4 ServingsCalories 560kcal
Protein 55g
Carbohydrates 44g
Fiber 5g
Sugar 2.26g
Fat 20g
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