Beef sauté with white wine and rosemary
3 servings
25 minutes
Beef stew with white wine and rosemary is a true embodiment of French culinary sophistication. Tender beef fillet, seared to a golden crust, is immersed in an aromatic symphony of white wine, garlic, and rosemary. Over time, the wine evaporates, leaving a rich, refined sauce that envelops each piece of meat. The light spiciness of black pepper and subtle saltiness reveal the depth of flavor, while rosemary adds a distinctive Mediterranean touch to the dish. This dish pairs wonderfully with rice or potatoes, and serving it with a glass of white wine makes it an ideal choice for an elegant dinner.
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.
- Wheat flour: 1 tablespoon
- Beef fillet: 300 g
- Ground black pepper: 0.5 teaspoon
- Salt: 0.8 teaspoon
2
In a skillet with heated olive oil (1.5 tablespoons), add the first portion of meat and fry it. Place the fried meat on a plate. Repeat the same with the other two portions, adding oil as needed. Frying time is about 2 minutes for each portion.
- Olive oil: 4 tablespoons
- Beef fillet: 300 g
- Olive oil: 4 tablespoons
- Beef fillet: 300 g
- Olive oil: 4 tablespoons
- Beef fillet: 300 g
3
Place the finely chopped garlic and rosemary in the same saucepan where the meat was fried. Sauté until golden (1-2 minutes).
- Garlic: 4 cloves
- Rosemary: 1.5 tablespoon
4
Pour wine into a saucepan with garlic and rosemary, add 1/2 teaspoon of salt and pepper, bring to a boil, and cook until the liquid reduces by half.
- Dry white wine: 0.7 glass
- Salt: 0.8 teaspoon
- Ground black pepper: 0.5 teaspoon
5
Return the meat to the pan and continue to stew until fully cooked.
- Beef fillet: 300 g
6
Serve with white wine. As a side dish - rice or potatoes.
- Dry white wine: 0.7 glass