Tuesday dinner: Sauteed beef with white wine and rosemary

Tuesday’s dinner was a direct contrast to Meatless Monday. Red meat. Beautiful red meat. No special stories or rambling. I made an orzotto, which was a nice alternative to rice. Some mushrooms would have went nicely here, but I the simplicity of the dish was actually quite nice after a weekend of complex, rich dishes.

WHAT WORKED: The simple blend of six ingredients. The beef stood out and didn’t have to fight for attention.

WHAT DIDN’T: I made have added a little more wine to deglaze the pan.

WHAT DID THE WIFE THINK: “What is this?” And then nothing. She always leaves me guessing.

WILL IT MAKE ANOTHER APPEARANCE: Possibly. I think I might try it with a pasta next time, but this was pretty good.

Sauteed beef with white wine and rosemary
From Gourmet

  • 1/2 lb boneless sirloin steak (preferably top butt; about 1 inch thick)
  • 1 tbsp. all-purpose flour
  • 4 tbsp. olive oil, divided
  • 4 garlic cloves, thinly sliced
  • 1 1/2 tbsp. chopped rosemary
  • 2/3 cup dry white wine

Trim excess fat, then thinly slice steak. Toss with flour, 3/4 teaspoon salt, and 1/2 teaspoon pepper (I use my own seasoned flour recipe).

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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