Sauteed Beef With White Wine And Rosemary Recipes

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SAUTéED BEEF WITH WHITE WINE AND ROSEMARY



Sautéed Beef with White Wine and Rosemary image

Provided by Melissa Roberts

Categories     Beef     Sauté     Quick & Easy     Dinner     Rosemary     White Wine     Gourmet     Sugar Conscious     Kidney Friendly     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 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 teaspoon salt, and 1/2 teaspoon pepper.
  • 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.

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.

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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  • Heat 1 tablespoon of the olive oil and the butter in a heavy skillet over medium high heat. Saute steak in 2 or 3 batches until no longer pink on the outside, about 2 minutes per batch, adding another tablespoon of oil if needed. Transfer to plate.
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