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Roast Beef with Wine Sauce and Creamy Potato Purée

This elegant roast beef dish, infused with aromatic rosemary and accompanied by a rich wine-infused mushroom sauce, is a true centerpiece for any special occasion. The tender beef is slow-roasted to perfection, allowing its natural flavors to shine while absorbing the depth of the wine and porcini mushrooms. The creamy potato purée, enriched with butter or olive oil, provides a velvety contrast to the savory meat and sauce. Inspired by Mediterranean flavors, this dish balances rustic simplicity with refined culinary techniques, making it a favorite for festive gatherings and celebratory meals. Serve it with a crisp white wine, such as Moschofilero, to enhance its delicate yet robust profile.

Main | Mediterranean | Egg-Free | Gluten-Free | Nut-Free | Shellfish-Free | Soy-Free | Roast Dish | Meat Dish | Oven | Pot | Saucepan | Spatula | Whisk | Beef | Mushroom | Porcini | Potato | Boiling | Marinating | Roasting | Sautéing | Simmering | Stirring | Festive | Slow
Time to complete

Prep

1h

Cook

2h

Wait

1h

Total

4h

Ingredients (Makes 8 portions)
  • 3.5–4 kg (7.7–8.8 lb) boneless beef striploin
  • 1 tbsp fresh rosemary leaves, finely chopped (or 1 tbsp dried, crushed)
  • 1 tbsp salt
  • 2 tbsp olive oil
  • 1 large onion, finely diced
  • 2 whole garlic cloves
  • 25 g (0.9 oz) dried porcini mushrooms, soaked in 100 ml (3.4 fl oz) water for 3 hours
  • 250 g (8.8 oz) small white mushrooms, quartered
  • 2 tbsp cognac
  • 300 ml (10.1 fl oz) dry white wine (preferably Moschofilero)
  • 500 ml (16.9 fl oz) chicken broth
  • 2 tsp cornstarch, dissolved in 1 tbsp water
  • 2 kg (4.4 lb) organic potatoes, peeled
  • 200 ml (6.8 fl oz) warm milk
  • 400 g (14.1 oz) cold butter, cubed (or 300 ml (10.1 fl oz) olive oil)
  • Salt and white pepper, to taste
Nutrition Information (per 100g)
  • Calories: 180
  • Fat: 12
  • Protein: 15
  • Carbohydrates: 10
  • Fiber: 2
Directions

Preparing the Beef

  • 1. Mix rosemary, salt, and 1 tbsp olive oil in a small bowl. Rub the mixture over the beef, cover with plastic wrap, and let it rest at room temperature for 1 hour.

Roasting the Beef

  • 2. Preheat the oven to 180°C (356°F). Place the beef in a roasting pan and cook for approximately 2 hours.

Checking Doneness

  • 3. Insert a meat thermometer into the thickest part of the beef. Medium-well is achieved at 60–62°C (140–144°F). For well-done, roast for an additional 30 minutes until it reaches 68°C (154°F).

Adding Aromatics

  • 4. Twenty minutes before removing the beef from the oven, add the onion and garlic to the roasting pan.

Resting the Beef

  • 5. Transfer the cooked beef to a platter, cover, and keep warm while preparing the sauce.

Deglazing the Pan

  • 6. Discard excess fat from the roasting pan, leaving 1 tbsp. Remove the onion and garlic. Pour cognac and 100 ml (3.4 fl oz) of the wine into the hot pan, scraping the bottom with a wooden spatula to release the flavorful browned bits.

Preparing the Sauce

  • 7. Heat a small saucepan and add the remaining 1 tbsp olive oil. Sauté the white mushrooms for 1–2 minutes. Add the deglazed pan liquids, remaining wine, broth, and soaked porcini mushrooms with their liquid. Simmer until reduced by half.

Thickening the Sauce

  • 8. Stir in the cornstarch mixture and let the sauce simmer for 1–2 minutes until thickened. Add any juices released from the resting beef.

Making the Potato Purée

  • 9. Boil whole potatoes in salted water until tender. Drain and mash using a food mill or potato ricer.

Finishing the Purée

  • 10. Gradually add warm milk while stirring with a whisk. Incorporate cold butter using a wooden spoon for a smooth texture.

Alternative Olive Oil Purée

  • 11. For an olive oil version, mash hot potatoes with a fork, mix in olive oil, salt, pepper, and finely chopped parsley. Omit the milk.

Serving

  • 12. Slice the beef thinly and serve with the potato purée and wine-infused mushroom sauce.
Cookix's Secrets

Alternative Cooking Method

  • Slow cook the beef at 140°C (284°F) for 4 hours for extra tenderness.

Alternative Proteins

  • Substitute beef with lamb or pork for a different take on the dish.

Cooking the Beef

  • Let the beef rest before slicing to retain juices.

Flavor Enhancements

  • Add thyme or bay leaves to the sauce for extra aroma.

Healthier Version

  • Replace butter with olive oil for a lighter purée.

Potato Purée

  • Use a food mill for the smoothest texture.

Sauce Preparation

  • Deglazing the pan properly enhances the sauce’s depth of flavor.

Seasonal Tweaks

  • Use sweet potatoes instead of regular potatoes for a richer flavor.