HEALTHY STEAK WITH MASHED POTATOES & RED WINE POMEGRANATE SAUCE

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

Cook Time 30

Total Time 45

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

Mashed potatoes: Boil the potatoes until soft, mash them, and mix with olive oil, yogurt, warm milk, salt, and pepper until creamy.
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.
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.
Rest the steaks for 5 minutes, then slice.
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.