Recipes - print - Sauteed Beef With White Wine & Rosemary

Sauteed Beef With White Wine & Rosemary - Recipe

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Directions
Trim excess fat, then thinly slice steak. Toss with flour. Heat 1-1/2 T. 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 T. more oil as needed. Transfer to a plate. Sauté garlic and rosemary in remaining 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.

Serves 4

 
 
Ingredients
-1 1/2 pounds boneless sirloin steak
-2 tablespoons flour
-8 tablespoons olive oil, divided
-8 cloves garlic, thinly sliced
-3 tablespoons chopped rosemary
-1 1/2 cups white wine