Plank Steak: The Ultimate Ground Beef Recipe for Wine Lovers

Introduction

If you’re searching for ground beef recipes that go beyond the everyday, Plank Steak is your ticket to a restaurant-worthy meal at home. This Swedish classic combines tender beef, creamy mashed potatoes, and luscious béarnaise sauce, all finished with a flourish of fresh herbs and cherry tomatoes. It’s a dish made for celebration—and for sharing with friends, family, and a perfectly chosen glass of wine. Whether you’re a home cook eager to impress or a wine lover looking for your next great pairing, this guide brings you everything you need to master Plank Steak, from step-by-step instructions to expert wine recommendations. The best part? With ingredients available at your favorite U.S. grocery stores and wine shops, and a flavor profile that’s pure comfort, this is one of those ground beef recipes that elevates every gathering.

About This Dish

Plank Steak, or "Plankstek," is a beloved Scandinavian dish that’s found a dedicated following among American food enthusiasts seeking something special. While not as ubiquitous as classic American ground beef recipes like meatloaf or burgers, Plank Steak offers a sophisticated twist: premium cuts of beef (think filet or sirloin) seared and roasted to perfection, served atop pillowy mashed potatoes, and crowned with a silky béarnaise sauce. The origins of Plank Steak trace back to Sweden in the early 20th century, where it quickly gained popularity in upscale restaurants. The "plank" refers to the wooden board on which the steak is traditionally served, creating a rustic yet elegant presentation and a subtle infusion of woodsy aroma.

In the United States, Plank Steak has become a favorite among foodies and home cooks looking to create an unforgettable dining experience. Its combination of rich, umami-packed beef, buttery potatoes, and tangy, herbaceous sauce makes it an ideal candidate for wine pairing—a cornerstone of the American gourmet movement. Plank Steak is more than just a meal; it’s a celebration of textures, flavors, and the joy of bringing people together. Whether you’re searching for the next show-stopping ground beef recipe, a dish to impress your wine-loving friends, or simply an excuse to treat yourself, Plank Steak delivers on every front.

Key Ingredients & Their Role

The magic of Plank Steak lies in the harmony of its core components. Each ingredient is carefully chosen to deliver maximum flavor and a luxurious mouthfeel, while also providing opportunities for creative wine pairings.

• Beef Fillet (or Sirloin): The star of the dish. Tender, juicy, and with just enough marbling, this cut delivers rich umami and a melt-in-your-mouth texture. When seared and oven-roasted, it forms a savory crust that pairs beautifully with wines boasting ripe fruit and supple tannins.
• Floury Potatoes (Yukon Gold or King Edward): Mashed to creamy perfection, these provide a buttery base that absorbs the juices from the steak and the béarnaise. Their mild flavor balances the richness of the beef and sauce, making them a blank canvas for wine flavors.
• Unsalted Butter & Heavy Cream: These add decadence to both the potatoes and béarnaise sauce. Butter enhances mouthfeel and amplifies the dish's natural richness, which calls for wines with either lively acidity to cut through the fat or a plush, round texture to complement it.
• Parmesan Cheese: Infuses the mashed potatoes with a savory, nutty note. The umami from the cheese harmonizes with the beef, creating a seamless bridge to red wines and even some richer whites.
• Egg Yolks, White Wine Vinegar, Shallot, Tarragon (for Béarnaise): These create the classic French sauce that tops the steak. The tang of vinegar and aromatic lift from tarragon contrast the beef’s depth, making this dish highly versatile for wine pairing—opening the door to both reds and structured whites.
• Olive Oil & Garlic: Used in searing, these bring out the natural savoriness of the beef while adding subtle herbal and peppery notes.
• Cherry Tomatoes & Fresh Parsley: Bright, juicy tomatoes and fresh parsley offer bursts of acidity and color, keeping the dish lively and fresh.

When considering wine pairings for Plank Steak and other plank steak recipes, the key is to match the dish’s richness and umami with wines that offer enough structure, acidity, and fruit to complement and elevate each bite.

Recipe

Ingredients:

• 4 pieces (approximately 200 grams each) Beef fillet (alt. sirloin)
• 1 kg Potatoes (floury, e.g. Yukon Gold or King Edward)
• 100 grams Unsalted butter
• 1/2 cup Heavy cream
• 1/4 cup Parmesan cheese (finely grated)
• 2 tbsp Fresh parsley (chopped)
• 3 Egg yolks
• 2 tbsp White wine vinegar
• 1 Shallot (finely chopped)
• 2 tbsp Tarragon leaves (fresh, chopped)
• 150 grams Unsalted butter (for sauce)
• To taste Salt
• To taste Black pepper (freshly ground)
• 2 tbsp Olive oil
• 2 Garlic cloves (halved)
• 12 Cherry tomatoes (whole, for garnish)

Instructions:

1. Preheat the oven to 200°C (392°F) and set a baking tray in the middle rack.
2. Peel and roughly chop the potatoes into evenly sized chunks. Place them in a large pot, cover with water, and add a pinch of salt. Bring to a boil and cook until tender, approximately 20 minutes.
3. While the potatoes are cooking, prepare the béarnaise sauce. In a small saucepan, combine the white wine vinegar and the chopped shallot. Heat gently and allow to reduce by half.
4. Strain the vinegar reduction to remove the shallot, then allow it to cool slightly. Melt 150 grams of butter and set aside to cool slightly.
5. In a heatproof bowl, whisk the egg yolks with the vinegar reduction. Place the bowl over a pot of gently simmering water (ensure the water does not touch the bowl). Whisk continuously until the mixture thickens.
6. Slowly drizzle the melted butter into the egg mixture while whisking continuously. Add the chopped tarragon, then season with salt and pepper to taste. Keep the sauce warm over very low heat.
7. Once the potatoes are tender, drain them and return to the pot. Mash the potatoes until smooth. Mix in 100 grams of butter, the heavy cream, and the grated Parmesan cheese. Season with salt and pepper to taste.
8. Season the beef fillet pieces with salt and pepper on all sides. In a skillet, heat the olive oil over medium-high heat. Add the beef fillet and sear for approximately 2 minutes on each side, until a crust forms. Add the halved garlic cloves to the skillet for extra flavor.
9. Transfer the skillet to the preheated oven. Cook the beef until it reaches your desired doneness: 4-5 minutes for rare (52°C/125°F), 5-6 minutes for medium-rare (57°C/135°F), 6-7 minutes for medium (63°C/145°F), 7-8 minutes for medium-well (68°C/155°F), or 9-10 minutes for well-done (74°C/165°F).
10. Remove the skillet from the oven and let the beef rest for 5 minutes before serving, covered loosely with foil.
11. For serving, place dollops of mashed potatoes on heated wooden boards (or plates) and spread them slightly. Arrange the beef fillet on top of the mashed potatoes. Drizzle béarnaise sauce over the beef, and garnish with fresh parsley and whole cherry tomatoes.
12. Serve immediately and enjoy this luxurious Plankstek recipe.

Nutrition Facts (per serving):

• Calories: 650 kcal
• Protein: 45.0g
• Fat: 35.0g
• Carbohydrates: 40.0g
• Salt: 2.5g

Dietary Information: Gluten-free, Contains dairy, Nut-free

Perfect Wine Pairings

One of the joys of crafting memorable ground beef recipes is discovering the ideal wine match. Plank Steak, with its rich beef, creamy potatoes, and tangy béarnaise, is a playground for pairing—whether you’re reaching for a bold Napa Cabernet or a silky Pinot Noir. Here’s how to make your pairing shine:

What Makes a Great Wine Pairing for Plank Steak?

• Body: The dish is rich and hearty, so medium- to full-bodied reds are a natural fit. However, the creamy potatoes and herbaceous sauce also welcome structured, oak-aged whites.
• Acidity: A wine with fresh acidity will cut through the butter and cream, cleansing your palate between bites. Sauvignon Blanc, Chardonnay, and many Old World reds excel here.
• Tannins: Firm tannins in Cabernet Sauvignon or Malbec interact beautifully with the steak’s umami and fat, mellowing as you eat.
• Aromatic Complexity: The tarragon and shallot in the béarnaise call for wines with herbal and savory notes, such as Bordeaux blends or Northern Rhône Syrah.

Top Recommendations (with U.S. Market Context)

• California Cabernet Sauvignon (Napa/Sonoma):

The classic steakhouse pairing. Look for options from Total Wine, Trader Joe’s, or BevMo in the $20–30 range. Choose a bottle with ripe black fruit, moderate oak, and firm but not overpowering tannins. Examples: Louis M. Martini Sonoma Cabernet, Josh Cellars Napa Valley Cabernet.

• Oregon Pinot Noir:

If you prefer a lighter, silkier red, Oregon Pinot is outstanding with Plank Steak. Its bright cherry, forest floor, and subtle spice harmonize with the herbaceous béarnaise and the savory beef. Try A to Z Wineworks or Erath Pinot Noir, widely available for $18–28.

• Washington State Merlot:

Merlot’s plush, rounded tannins and plum fruit complement the creamy potatoes and buttery sauce. Look for Chateau Ste. Michelle Columbia Valley Merlot at most grocery and wine stores for around $15–20.

• French Bordeaux (Left Bank):

For a classic Old World touch, Bordeaux blends (Cabernet-dominant) offer structure, acidity, and herbal complexity. Available at Total Wine and many local shops, brands like Château Greysac or Mouton Cadet are both affordable and food-friendly.

• Chardonnay (Oaked, California or Burgundy):

For white wine lovers, a rich, oaked Chardonnay brings enough body to stand up to the dish, while its acidity keeps things lively. Sonoma-Cutrer Russian River Ranches or Louis Jadot Bourgogne Blanc are both excellent and widely available for $20–30.

No matter your choice, Vinomat’s pairing engine can help you find the perfect bottle for your Plank Steak night, tailored to your local retailers and taste preferences.

Cooking Tips & Techniques

Getting Plank Steak just right requires a few pro secrets. Here’s how to ensure your ground beef recipes turn out as delicious as any steakhouse version:

• Let the Beef Rest: After searing and roasting, always allow your steak to rest under foil for at least 5 minutes. This helps the juices redistribute, ensuring every slice is juicy and flavorful.
• Use a Meat Thermometer: For the perfect doneness, check your steak with an instant-read thermometer. For medium-rare, aim for 135°F; for medium, 145°F.
• Don’t Overwork the Potatoes: When mashing, avoid over-mixing to keep your potatoes creamy, not gluey. A ricer or food mill yields the silkiest texture.
• Keep Béarnaise Warm, Not Hot: Béarnaise sauce can break if overheated. Keep it warm over very low heat or in a thermos until serving.
• Sear for Flavor: Don’t skip the pan sear! A hot skillet creates a flavorful crust that locks in juices and adds a layer of complexity to your plank steak recipes.
• Experiment with the Plank: If you’re feeling adventurous, try serving on a cedar or oak plank for a hint of woodsy aroma—just like classic "cedar plank salmon steak grill recipe" or "cedar plank tuna steak recipe" traditions.
• Avoid Overcooking: Because this recipe uses premium cuts, overcooking can dry out the meat. Err on the side of slightly underdone—the steak will continue to cook as it rests.

Serving Suggestions

Presentation is everything with Plank Steak. Here’s how to create a memorable experience:

• Serve on Wooden Boards: For authenticity, use preheated wooden planks or cutting boards to serve each portion. The rustic look wows guests and keeps everything warm.
• Garnish Generously: Top with a handful of fresh parsley and scatter whole cherry tomatoes around the steak for color and brightness.
• Pair with Seasonal Greens: A crisp green salad or roasted asparagus makes an ideal side, adding freshness and a contrasting texture.
• Set the Mood: Dim the lights, light a few candles, and uncork your favorite wine from Vinomat’s recommendations for a restaurant-quality meal at home.
• Offer a Wine Flight: For a true gourmet experience, pour small tastes of two or three different wines—let guests discover their favorite pairing with each bite.

Conclusion

If you’re ready to take your ground beef recipes to the next level, Plank Steak is the ultimate choice for foodies and wine lovers alike. With its blend of rich flavors, elegant presentation, and endless wine pairing options, it’s a dish that turns any dinner into an occasion. Don’t forget to consult Vinomat for personalized wine recommendations—your perfect bottle is just a click away. Gather your ingredients, uncork something special, and enjoy the art of food and wine pairing, one bite at a time.