Sautéed Beef with White Wine and Rosemary

Sautéed Beef with White Wine and Rosemary
Photo by Romulo Yanes


  • 4 tablespoons olive oil
  • ½ pound boneless sirloin steak
  • 1 tablespoon all-purpose flour
  • 2/3 cup dry white wine
  • 1 ½ tablespoons rosemary
  • 4 garlic cloves

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 tablespoo...

View full recipe at Epicurious


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