Beef Sauté with White Wine and Rosemary
⏳ Time
25 minutes
🥕 Ingredients
8
🍽️ Servings
3
Description
Beef Sauté with White Wine and Rosemary
Ingredients
- Wheat Flour - 1 tablespoon
- Veal Tenderloin - 10.6 oz
- Olive Oil - 4 tablespoons
- Garlic - 4 cloves
- Rosemary - 1½ tablespoons
- Dry White Wine - 0.7 cup
- Ground Black Pepper - ½ teaspoon
- Salt - ¾ teaspoon
Step by Step guide
Step 1
Cut the meat into small pieces (like for beef stroganoff), coat in a mixture of flour, pepper, and salt, and divide into three portions.
Step 2
In a sauté pan with heated olive oil (1½ tablespoons), add the first portion of meat and sauté it. Transfer the browned meat to a plate. Repeat the same with the other two portions, adding oil as needed. Sautéing time is about 2 minutes for each portion.
Step 3
Finely chop the garlic and rosemary and place them in the same sauté pan where the meat was cooked. Sauté until golden (1-2 minutes).
Step 4
Pour the wine into the pan with garlic and rosemary, add salt and pepper (½ teaspoon each), bring to a boil, and cook until the liquid reduces by half.
Step 5
Return the meat to the pan and continue to simmer until fully cooked.
Step 6
Serve with white wine. As a side dish, serve rice or potatoes.
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