Meat Recipe

Cooking Instructions

1. 1

   Marinate the Meats

   In a bowl, combine olive oil, salt, pepper, and fresh herbs. Add the beef, pork, chicken, and lamb, coating them well. Cover and refrigerate for at least 1 hour.

2. 2

   Prepare the Vegetables

   Chop seasonal vegetables (like bell peppers, zucchini, and carrots) into bite-sized pieces. Toss with olive oil, salt, and pepper, then spread on a baking sheet.

3. 3

   Roast the Vegetables

   Preheat the oven to 400°F (200°C). Roast the vegetables for 25-30 minutes or until tender and slightly caramelized.

4. 4

   Cook the Meats

   Grill or pan-sear the marinated meats over medium-high heat. Cook beef to desired doneness (about 4-5 minutes per side for medium-rare), pork to an internal temperature of 145°F (about 4-5 minutes per side), chicken until the internal temperature reaches 165°F (about 6-7 minutes per side), and lamb to your preference (about 3-4 minutes per side for medium).

5. 5

   Make the Red Wine Reduction Sauce

   In a pan over medium heat, add red wine and let it reduce by half. Add a knob of butter and stir until melted and combined. Season with salt and pepper to taste.

6. 6

   Prepare the Garlic Mashed Potatoes

   Boil peeled potatoes until tender. Drain and mash with butter, cream, minced garlic, salt, and pepper until smooth.

7. 7

   Plate the Dish

   Serve the cooked meats alongside roasted vegetables and garlic mashed potatoes. Drizzle the red wine reduction sauce over the meats and garnish with fresh herbs.