Serves 4
· ½ lb boneless sirloin steak
· 1 tablespoon flour
· ¾ teaspoon salt
· ½ teaspoon pepper
· 4 tablespoons olive oil
· 4 cloves garlic, thinly sliced
· 1½ tablespoons rosemary, chopped
· ⅔ cup Prairie Fumé
· 1 teaspoon soy sauce (optional)
Thinly slice steak. Toss with flour, salt and pepper.
Heat 2 tablespoons olive oil in a heavy skillet over medium-high heat. Sauté steak in 2 batches until lightly browned on the outside, about 2 minutes per batch, adding 1 tablespoon more oil as needed. Transfer to a plate and cover with foil.
Sauté garlic and rosemary in remaining tablespoon oil over medium-high heat until golden, 1 to 2 minutes. Add wine and boil, scraping up brown bits, until reduced by half. Return beef and soy sauce with juices to skillet and warm through. Serve with Prairie Fumé.
