Beef with Red Wine Sauce, Garnished Potatoes, and Fresh Salad

Preheat oven to 200°C (390°F).

Toss potato wedges with olive oil, salt, pepper, and paprika.

Roast for 25–30 minutes, turning halfway, until golden and crisp.

Sprinkle with fresh parsley if desired.

2. Cook the Beef:

Season the beef with salt and pepper.

Heat butter in a skillet over medium-high heat.

Sear the beef on all sides until browned. Remove from skillet and let rest.

3. Make the Red Wine Sauce:

In the same skillet, sauté red onion and garlic until softened.

Pour in red wine and simmer for 3–5 minutes to reduce slightly.

Add beef broth and thyme, simmer until the sauce thickens.

Adjust seasoning with salt and pepper.

4. Prepare the Salad:

Combine sliced cucumber, bell pepper, and mixed greens in a bowl.

Drizzle with olive oil and lemon juice (or balsamic vinegar).

Season with salt and pepper, then toss gently.

5. Serve:

Slice the beef and pour the red wine sauce over it.

Serve alongside roasted potatoes and fresh salad.

Serving and Storage Tips