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.
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 per serving
4 ServingsCalories 560kcal
Protein 55g
Carbohydrates 44g
Fiber 5g
Sugar 2.26g
Fat 20g
More recipes
Balsamic pork chops with feta and cherry tomatoes
Tender pork chops with feta, cherry tomatoes, and balsamic vinegar.
14 Nov 2025Individual eggplant parmigiana
Delicious individual eggplant parmigiana with rich cheese layers.
03 Dec 2025Baked tomato chicken parmesan
Try this easy Baked Tomato Chicken Parmesan with crispy chicken and gooey cheese.
07 Feb 2026Sweet and savory country-style baked pork chops
Enjoy tender pork chops baked in a sweet and savory sauce.
19 Nov 2025Chicken with couscous 'risotto'
A comforting chicken and couscous 'risotto' dish with thyme and parmesan.
06 Dec 2025Slow-roasted salmon with lemon thyme and olive oil
Tender slow-roasted salmon with lemon and thyme.
14 Nov 2025