Sautéed Beef With White Wine And Rosemary Recipes

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SAUTEED BEEF WITH WHITE WINE AND ROSEMARY



SAUTEED BEEF WITH WHITE WINE AND ROSEMARY image

Categories     Beef

Yield 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 tsp salt, and 1/2 tsp pepper. * Heat 1 1/2 Tbsp 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 Tbsp more oil as needed. Transfer to a plate. * Sauté garlic and rosemary in remaining Tbsp 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.

ROASTED BEEF TENDERLOIN WITH ROSEMARY, CHOCOLATE AND WINE SAUCE



Roasted Beef Tenderloin with Rosemary, Chocolate and Wine Sauce image

Provided by Ellie Krieger

Categories     main-dish

Time 1h35m

Yield 6 servings

Number Of Ingredients 15

1 (2-pound) beef tenderloin roast
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 teaspoons olive oil
1/2 cup chopped shallots
1 small carrot, finely chopped
1 stalk celery, finely chopped (about 1/4 cup)
1 clove garlic, minced (about 1 teaspoon)
2 cups dry red wine
2 cups low-sodium beef broth
2 tablespoons tomato paste
1 bay leaf
1 sprig fresh thyme
1 tablespoon unsweetened natural cocoa powder
1 teaspoon chopped fresh rosemary leaves

Steps:

  • Preheat the oven to 425 degrees F.
  • Season the meat with the salt and pepper. In a large skillet, heat 2 teaspoons of the oil over medium-high heat until good and hot, then add the meat and sear until well browned on all sides, about 10 minutes total.
  • Transfer the meat to a rack set on a baking sheet. Roast until an instant-read thermometer inserted in the thickest part registers 140 degrees F for medium-rare, about 30 minutes, or to your desired degree of doneness. Remove it from the oven, cover with aluminum foil, and let rest until the sauce is nearly done before slicing.
  • While the meat cooks, make the sauce. Heat the remaining 2 teaspoons of oil in a large saucepan over medium-high heat. Add the shallots, carrot and celery and cook, stirring a few times, until softened, about 5 minutes. Add the garlic and cook for 2 minutes more. Add the wine and broth and stir in the tomato paste. Add the bay leaf and thyme and bring to a boil. Simmer until the liquid is reduced to about 1/2 cup, about 40 minutes. Strain through a fine mesh strainer into a small saucepan. Stir in the cocoa and rosemary and season with salt and pepper. Serve on the side with the sliced tenderloin.
  • Serving size 3 slices of meat and about 1 1/2 tablespoons of sauce

Nutrition Facts : Calories 280, Fat 9 grams, SaturatedFat 3 grams, Cholesterol 82 milligrams, Sodium 375 milligrams, Carbohydrate 7 grams, Fiber 1 grams, Protein 31 grams

STIR-FRIED BEEF WITH GARLIC AND ROSEMARY



Stir-Fried Beef with Garlic and Rosemary image

Take stir-fry in a completely new direction by changing the flavor profile. Serve on cooked polenta sliced, brushed with oil and broiled, or soft.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 25m

Number Of Ingredients 9

Coarse salt
1 pound skirt or sirloin steak, thinly sliced across the grain
2 tablespoons olive oil, plus 1 teaspoon for polenta
1 head broccoli, cut into florets, stems peeled and sliced (3 cups total)
4 cloves garlic, thinly sliced
2 sprigs rosemary
1/4 cup balsamic vinegar
2 tablespoons unsalted butter
1 tube (18 ounces) prepared polenta, cut into 1/2-inch slices

Steps:

  • Heat broiler. Brush a rimmed baking sheet with oil and arrange slices in a single layer; brush 1 teaspoon oil over tops. Broil 4 inches from heat, without turning, until golden and browning in spots, 20 to 25 minutes.
  • Meanwhile, season steak with salt. In a large skillet, heat oil over high and swirl to coat. In batches, cook steak, undisturbed, until brown on one side, 2 minutes (do not crowd pan). Flip and cook until cooked just cooked through, 1 minute. Transfer to a plate.
  • Add broccoli and 1/3 cup water to skillet and cook until broccoli is bright green and water almost evaporates, about 2 minutes. Add garlic and rosemary and cook, stirring, until fragrant, 15 seconds. Add vinegar and bring to a boil. Remove from heat, return steak to skillet and toss to coat. Add butter and swirl until melted. Season with salt. Serve over polenta slices.

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