HEALTHY STEAK WITH MASHED POTATOES & RED WINE POMEGRANATE SAUCE

A classic steak and mashed potato dish reimagined in a healthier way, with a light red wine and pomegranate sauce that adds flavor, freshness, and elegance.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 2 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the steak:
  • 2 beef tenderloin steaks (200 g each)
  • 1 tbsp olive oil
  • 1 garlic clove, crushed
  • 2 sprigs thyme or rosemary
  • Salt and freshly ground black pepper
For the light mashed potatoes:
  • 600 g potatoes
  • 2 tbsp olive oil
  • 100 g Greek yogurt (low fat, optional)
  • 50 ml warm milk (low fat, optional)
  • Salt & white pepper
For the red wine–pomegranate sauce:
  • 150 ml dry red wine
  • 80 ml beef or vegetable stock
  • 50 ml fresh pomegranate juice
  • 2 tbsp fresh pomegranate seeds for garnish, optional
  • 1 small onion, finely chopped
  • 1 tsp Dijon mustard
  • 1 tsp olive oil
  • Salt & pepper

Equipment

  • Saucepan
  • Heavy skillet (cast iron or non-stick)
  • Potato masher or hand mixer
  • Spatula / wooden spoon

Method
 

  1. Mashed potatoes: Boil the potatoes until soft, mash them, and mix with olive oil, yogurt, warm milk, salt, and pepper until creamy.
  2. Pomegranate sauce: Sauté the onion in olive oil, deglaze with red wine, and let it reduce by half. Add stock, pomegranate juice, and mustard. Simmer until slightly thickened.
  3. Steak: Pat the steaks dry. Heat a skillet over high heat with olive oil and sear the steaks for 3–4 minutes per side (for medium rare). Add garlic and thyme for flavor.
  4. Rest the steaks for 5 minutes, then slice.
  5. Serve with mashed potatoes, drizzle with the red wine–pomegranate sauce, and garnish with fresh pomegranate seeds.

Notes

  • Pomegranate brings natural sweetness and freshness to the sauce without added sugar.
  • Scatter a few pomegranate seeds on the mash for an elegant presentation.
  • For a stronger sauce, reduce further until glossy and thick.

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