sauteed beefThis was another amazing dish from the January ’09 issue of Gourmet. I’m wearing that magazine out. It was just unspeakably good, and fast enough to make on a weeknight. I made lemon pepper orzo and grilled asparagus (on a grill pan on the stove) to go with it. The orzo recipe was featured with this one for the beef in Gourmet, but it called for acini di pepe pasta that I couldn’t find. I’m still daydreaming about this meal.

Sauteed Beef with White Wine and Rosemary

This recipe serves 4, but you can halve it like I did or have pretty fantastic lunch leftovers.

Active time: 25 minutes 
Start to finish: 25 minutes

  • 1.5 lb boneless sirloin steak (preferably top butt; about 1 inch thick) NOTE: This recipe on the Gourmet site has the amount of beef wrong. It calles for 1/2 lb., the original magazine recipe says 1.5 lb. That’s what I based my measurements on.
  • 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.

cook the beef

Sauté garlic and rosemary in remaining Tbsp oil over medium-high heat until golden, 1 to 2 minutes.

rosemary and garlic

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.

beef and gravy

Lemon Pepper Acini di Pepe (or Orzo)

Serves 6 as a side dish (I halved it and had a little leftover)

Active time: 10 minutes
Start to finish: 20 minutes

 2 cups acini di pepe (less than 1 lb)
2 tblsp unsalted butter
1 tbsp olive oil
1/2 cup grated Parmigiano-Reggiano
1 tbsp grated lemon zest
1 tsp freshly ground black pepper

Cook the pasta in a pot of boiling, salted water until al dente (I followed the box directions for the orzo).

Reserve 1 cup of the cooking water and drain the pasta.

Melt butter in the pasta pot with the oil. Remove from the heat and stir in pasta, cheese, zest, pepper, 1/2 tsp salt, and 1/2 cup of the cooking water (add more if necessary).

lemon pepper orzo