RECIPE: Beef Sauteed in White Wine and Rosemary

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Beef Sauteed in 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
  • salt/pepper

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. 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.

Recipe from Heather Tallman