2000s Recipes + Menus

Sautéed Beef with White Wine and Rosemary

  • Active Time:25 min
  • Start to Finish:25 min
January 2009
Though slightly unconventional, white wine works incredibly well with steak.
  • 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
  • Trim excess fat, then thinly slice steak. Toss with flour, 3/4 tsp salt, and 1/2 tsp pepper.
  • Heat 1 1/2 Tbsp 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 Tbsp more oil as needed. Transfer to a plate.
  • Sauté garlic and rosemary in remaining Tbsp oil over medium-high heat until golden, 1 to 2 minutes. Add wine and 1/2 tsp each of salt and pepper and boil, scraping up brown bits, until reduced by half. Return beef with juices to skillet and warm through.
Cooks’ note: We've also got a web-exclusive recipe using the leftover rosemary.
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