Sauteed Beef With White Wine And Rosemary Food

SAUTéED BEEF WITH WHITE WINE AND ROSEMARY

Sautéed Beef with White Wine and Rosemary image

Provided by Melissa Roberts

Categories Beef Sauté Quick & Easy Dinner Rosemary White Wine Gourmet Sugar Conscious Kidney Friendly Dairy Free Peanut Free Tree Nut Free Soy Free

Yield Makes 4 servings

Number Of Ingredients 6

Ingredients

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

Steps:

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.

LEMON PEPPER ACINI DI PEPE

Lemon Pepper Acini di Pepe image

Provided by Melissa Roberts

Categories Pasta Side Dinner Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 6 (side dish)

Number Of Ingredients 6

Ingredients

2 cups acini di pepe (less than 1 pound)
2 tablespoons unsalted butter
1 tablespoon olive oil
1/2 cup grated Parmigiano-Reggiano
1 tablespoon grated lemon zest
1 teaspoon freshly ground black pepper

Steps:

Cook acini di pepe in a 4-quart pot of boiling salted water (2 teaspoons salt for 3 quart water) until al dente. Reserve 1 cup cooking water, then drain pasta.
Melt butter in same pot with oil. Remove from heat and stir in pasta, cheese, zest, pepper, 1/2 teaspoon salt, and 1/2 cup cooking water (add more to moisten if necessary).

SAUTEED ROSEMARY MUSHROOMS

Sauteed Rosemary Mushrooms image

Make and share this Sauteed Rosemary Mushrooms recipe from Food.com.

Provided by CooksInHeels

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 -3 cups mushrooms, baby bella portabella, any kind you prefer
1 cup dry white wine or 1 cup sherry wine
3 sprigs fresh rosemary
1/4 cup chopped shallot
1 teaspoon garlic salt
1 teaspoon black pepper
1/4 cup margarine or 1/4 cup butter
2 -3 tablespoons olive oil

Steps:

Heat in a medium skillet olive oil and butter on medium heat.
Add sliced mushrooms, shallots and rosemary (keep rosemary on the twig for easy removal later).
Sprinkle mushrooms with seasonings and brown for approx 10 minutes, stirring occasionally.
Add wine and continue cooking on med-low heat until moisture is absorbed (about 10-15 minutes), stirring ocasionally.
Remove rosemary twigs and serve as a side dish.
Tips: If serving in a bowl, dress bowl with Italian or regular parsley for a more pleasing look. If serving with dinner a red wine use a Marsala cooking wine instead of white/Sherry.

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