This Secret Restaurant Beef Recipe Made My Family SPEECHLESS!

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice provides sweetness without alcohol, while white wine can be less expensive.

beef steak

🥗Healthier: lean pork

💰Cheaper: chicken thighs

Pork is lower in fat, and chicken thighs are a more budget-friendly protein.

Start by searing the beef medallions in olive oil for approximately 1 minute per side until browned.

Remove the beef from the pot and set aside.

Chop some onions and add them to the same pot along with 2 cloves of minced garlic and carrots, combining with the rendered fat.

Deglaze the pot with about half a glass of red wine, allowing the alcohol to evaporate.

Add a beef stock cube dissolved in hot water (twice the quantity of the wine) to the pot.

Crush some Italian cherry tomatoes and add them to the pot along with a fresh sprig of rosemary, 3 bay leaves, a pinch of salt, black pepper, and 1 teaspoon of tomato puree.

Mix everything together to ensure the tomato puree dissolves and the ingredients combine.

Return the beef to the pot, ensuring it is submerged in the liquid.

Cover the pot and simmer for 1 hour and 15 minutes.

Prepare 600g of potatoes (300g white and 300g red) by slicing them into approximately 1 cm thick rounds and placing them in cold water to prevent browning.

After 1 hour and 15 minutes, check the pot for liquid levels and add the sliced potatoes, distributing them evenly and burying them in the sauce.

Cover the pot again and simmer for an additional 45 minutes.

After 45 minutes, check the dish; the sauce should have thickened due to the starches released by the potatoes.

Optionally, add a fresh sprig of rosemary and a fresh bay leaf to the pot, cover, and let it sit for an additional 5 minutes before serving.

Remove the bay leaves and rosemary before plating the dish.

Serve the beef and potatoes with the sauce, ensuring to mop up the juices with bread.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens