Sautéed Beef with White Wine and Rosemary
Tender slices of sirloin steak sautéed with garlic and fresh rosemary, finished in a rich white wine reduction sauce. A elegant yet simple dish that pairs perfectly with crusty bread or pasta.
Ingredients
- •½ lb boneless sirloin steak
- •1 tablespoon all-purpose flour
- •4 tablespoons olive oil
- •4 cloves garlic
- •1½ tablespoons rosemary
- •⅔ cup dry white wine
Cooking Instructions
- 1.
Trim excess fat, then thinly slice steak. Toss with flour, 3/4 teaspoon salt, and 1/2 teaspoon pepper.
5 min
- 2.
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.
8 min
- 3.
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.
7 min
