Sauteed Beef with Rosemary

My nephew gave me a subscription to Gourmet for Christmas.  Thumbing through it, I spied this recipe for Sauteed Beef with White Wine and Rosemary. I confess: I'm a little burned out on ham and turkey.  When I saw this recicpe, my little inner Homer Simpson said, "UMMMM. BUUURNNNT MEEEAAAT OF THE DEAD COOOOOWWWWW!"

Sirloin is expensive (almost nine bucks a pound at Safeway yesterday!) But I only needed a 1.2 pound package to make enough to feed four people.  Think about it: Ten bucks worth of high-grade beef is enough for four people.  Imagine what that would have cost in a nice restaurant.

The recipe calls for dry white wine.  I used PIno Grigio.  I keep thinking that Madera might work realy well here.  Or some Cab Sav.

1+ pounds boneless sirloin steak

flour

high smoke point oil (Tea oil, grapeseed oil, safflower oil)

4 garlic cloves, thinly sliced

1-2 tablespoons chopped fresh rosemary

2/3 cup dry white wine

Thinly slice the steak, about 3/16 inch thick.  Toss with flour and a little salt and pepper.

Heat some oil over medium-high heat in a saute pan.  Saute the steak in batches.  Saute until just barely pink and set aside.  Add a little oil to the pan between batches if necessary.

When all the steak has been cooked and removed to a plate, saute the garlic and rosemary until fragrant.  Add the wine and deglaze the pan.  Let the sauce reduce by half, then return the steak to the pan.  Toss to coat.