Rosemary and Red Wine Beef Saute
New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
Provided by: Melissa Roberts
Rosemary thrives in winter and a little goes a long way. It pairs perfectly with a robust wine sauce that coats flash seared beef.
- 2 tablespoons all-purpose flour
- 4 tablespoons olive oil, divided
- 1 1/4 pounds stir-fry beef (preferably sirloin)
- 4 garlic cloves, thinly sliced
- 1 1/2 tablespoons chopped fresh rosemary
- 1 cup red wine
- Accompaniment: orzo (rice shaped pasta)
- Stir together flour with 1/2 teaspoon each salt and pepper on a large plate. Toss beef with flour to coat.
- Heat one tablespoon oil in a 12-inch heavy skillet over medium high heat until it shimmers. Sauté steak in 3 batches, adding one tablespoon for each new batch, until it's no longer pink on the outside, about 2 minutes per batch. Transfer batches, as cooked, to a clean plate.
- Add remaining tablespoon of oil to skillet. Sauté garlic and rosemary until golden, about one minute. Add wine and 1/2 teaspoon each salt and pepper and boil, scraping up brown bits, until reduced by about half. Return beef with juices to skillet and cook to warm through and coat with sauce.