Sautéed Beef with White Wine and Rosemary

Here is a nice gourmet dinner idea for you if you're really ready to start doing some serious cooking again.  I know I've posted some easy one skillet recipes the past few days...Playtime and rest time is over..Let's start cooking.

INGREDIENTS:

First off , your kitchen will need the following-



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


Though slightly unconventional, white wine works incredibly well with steak.

DIRECTIONS:

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.

Serve with Red Wine...Enjoy!