Beef with Red Wine Sauce, Garnished Potatoes, and Fresh Salad

In the same pan, add a little more butter if necessary. Toss in the chopped red onion, garlic, and red pepper, and sauté for 2-3 minutes until the vegetables soften and become aromatic.
Stir in the tomato paste, then pour in the red wine. Scrape the bottom of the pan with a wooden spoon to release any flavorful brown bits stuck to the surface.
Add the fresh thyme and rosemary. Let the sauce simmer on low heat for about 10-15 minutes until it reduces and thickens slightly.

Once the sauce is reduced, return the seared beef to the pan. Spoon some sauce over the beef, cover, and simmer for about 10-15 minutes, depending on your preferred level of doneness. For medium-rare, the beef should be cooked for around 10 minutes.
Garnish with freshly chopped green onions before serving.