Steak kèm khoai tây nghiền sốt rượu vang đỏ 
Steak with Mashed Potatoes and Red Wine Sauce
Cooking Instructions
- 1
Steak: Take the beef out of the refrigerator 20-30 minutes before cooking to bring it to room temperature, then season with salt and pepper.
Medium-high heat: Place the beef on the pan for about 1.5-2 minutes, flip it over and continue for 1 minute, add butter, garlic, and rosemary to the pan and baste the beef. Turn off the heat and let the beef rest for 10 minutes before slicing or plating.
(Tip for medium-rare: Press the area between your thumb and index finger; if it feels similar, it's medium-rare)
- 2
Mashed Potatoes.
Wash and cut the potatoes into small pieces, boil for about 10-15 minutes with a little salt until tender.
Mash the potatoes with a fork, then pass them through a sieve using a spoon (this step can be a bit tiring :)) )
Put the finely mashed potatoes in a pan over medium heat, add 1 tablespoon of butter, 1/4 cup of warm milk or cream as preferred. Stir until the potatoes are soft and smooth, then turn off the heat.
- 3
Red Wine Sauce
Avoid using Syrah or Merlot when cooking with beef or lamb.
Heat a pot, melt butter in the pan, add shallots, then add about 1 tablespoon of flour to the pan, stir well to prevent sticking,
pour about 3/4 cup (200ml) of red wine into the pan, stir until the mixture boils and thickens, then add 1/3 cup (80ml) of beef or vegetable broth, season with salt, pepper, and a little sugar until the sauce thickens, then turn off the heat. - 4
Quickly sauté the asparagus in the steak pan with salt and pepper for about 2 minutes as asparagus cooks very quickly.
Plate the mashed potatoes, place the steak on top, add the sauce and asparagus, and enjoy.
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