Sauteed Beef with White Wine and Rosemary

by Hilary Gauntt on September 25, 2015

Red wine seems like the right choice to complement beef, but surprisingly white wine is perfect in this richly flavored dish. With just a few ingredients and very little time, you will have a dinner easy enough for a weeknight and tasting like a special occasion. The trick is to only cook the beef slices until browned on the outside and still pink in the middle, about a minute on each side. They will cook a little more when returned to the pan, and still be juicy and tender.

When our plans change and I am forced to send a lovely steak to the freezer, I am never sure if it will actually resurface for a meal or disappear forever. This recipe is a great way to bring that frozen steak back to life with this quick preparation and lovely sauce. The recipe says that 1/2 pound of steak serves 4, which seems absurd. I used about 3/4 of a pound with the same amount of sauce, and two of us polished it right off.

1/2 pound boneless sirloin steak (preferably top butt; about one inch thick)
1 Tbs. flour
4 Tbs. olive oil, divided
4 garlic cloves, thinly sliced
1 1/2 Tbs. chopped fresh rosemary
2/3 cup dry white wine

Trim excess fat, then thinly slice the steak. Toss with the flour, 3/4 tsp. salt, and 1/2 tsp. pepper.
Heat 1 1/2 Tbs. oil in a 12-inch heavy skillet over medium high heat. Saute steak in two or three batches until no longer pink on the outside, about two minutes per batch, adding 1 1/2 Tbs. more oil as needed. Transfer to a plate.

Saute garlic and rosemary in remaining tablespoon of oil over medium-high heat until golden, 1 to 2 minutes. Add the 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. Serves 4 (?)

Note: Don’t add the additional salt at the end until you’ve tasted the completed dish..it might be too much. And if you’re using just the half pound of steak, you may want a bit less rosemary. But don’t worry about the garlic; the thin slices become sweet and mellow.

beef saute

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