2000s Recipes + Menus
Sautéed Beef with White Wine and Rosemary
Serves4
- Active Time:25 min
- Start to Finish:25 min
January 2009
Though slightly unconventional, white wine works incredibly well with steak.
- 1/2 lb boneless sirloin steak (preferably top butt; about 1 inch thick)
- 1 tablespoon all-purpose flour
- 4 tablespoons olive oil, divided
- 4 garlic cloves, thinly sliced
- 1 1/2 tablespoons chopped rosemary
- 2/3 cup dry white wine
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Trim excess fat, then thinly slice steak. Toss with flour, 3/4 tsp salt, and 1/2 tsp pepper.
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Heat 1 1/2 Tbsp oil in a 12-inch heavy skillet over medium-high heat. Sauté steak in 2 or 3 batches until no longer pink on the outside, about 2 minutes per batch, adding 1 1/2 Tbsp more oil as needed. Transfer to a plate.
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Sauté garlic and rosemary in remaining Tbsp oil over medium-high heat until golden, 1 to 2 minutes. Add wine and 1/2 tsp each of salt and pepper and boil, scraping up brown bits, until reduced by half. Return beef with juices to skillet and warm through.
Cooks’ note: We've also got a web-exclusive recipe using the leftover rosemary.
- Keywords
- melissa roberts,
- beef,
- wine,
- buy this make that,
- quick kitchen
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