Sauteed Beef with White Wine and Rosemary
1/2 pound sirloin steak
1 TB all-purpose flour
4 TB olive oil
2 TB butter
4 garlic cloves, thinly sliced
1 1/2 TB chopped fresh Rosemary
1 C dry white wine
Thinly slice the beef. Toss in a bowl with the flour, salt and fresh ground pepper.
Heat 1 tablespoon of the olive oil and the butter in a heavy skillet over medium high heat. Sautee 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.
Saute garlic and rosemary in the same pan in remaining oil over medium heat until golden, 1 to 2 minutes. Add wine and salt and pepper (to taste) and boil, scraping up browned bits, until reduced by half. Return beef with juiced to the skillet and heat through.
Serve immediately with smashed red potatoes or a cheesy risotto, my personal favorite.
Simple Spicy Tomato and Goat Cheese Dip
3 C of fire roasted tomato sauce (I use Muir Glen diced tomatoes and puree them)
1-2 tsp of red pepper flakes (depends on the heat you want)
4 oz of herbed goat cheese log (you can find this in the specialty cheese area of most stores)
In a small baking dish add the tomato sauce and red pepper flakes. Top with the goat cheese sliced or crumbled.
Bake at 350 degrees until bubbly and melted, about 15 minutes.
Serve with sliced baguette.
2 slices of pound cake
1 C diced strawberries
1/2 C hot fudge, I used Best Boy and Co Mocha Hot Fudge
1 C fresh whipped cream
Layer each item in your desired order in decorative juice sized glasses, shot sized glasses or in small bowls.
Excellent served with a local dessert wine like Mallow Run Signature Traminette or Crema Dolce from French Lick Winery.