A Fast Saute Of Beef For Two Part 1 Recipes

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SAUTéED BEEF WITH WHITE WINE AND ROSEMARY



Sautéed Beef with White Wine and Rosemary image

Provided by Melissa Roberts

Categories     Beef     Sauté     Quick & Easy     Dinner     Rosemary     White Wine     Gourmet     Sugar Conscious     Kidney Friendly     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 6

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

Steps:

  • Trim excess fat, then thinly slice steak. Toss with flour, 3/4 teaspoon salt, and 1/2 teaspoon pepper.
  • Heat 1 1/2 tablespoons 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 tablespoons more oil as needed. Transfer to a plate.
  • Sauté garlic and rosemary in remaining tablespoon oil over medium-high heat until golden, 1 to 2 minutes. Add wine and 1/2 teaspoon each of salt and pepper and boil, scraping up brown bits, until reduced by half. Return beef with juices to skillet and warm through.

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