Rosemary Beef Steak Recipe

From Dorothy McNett's Recipe Book.

| Browse by Category | Browse alphabetically | Cooking Club |

See Also: Beef Dishes · Cooking Club · Main Dishes · Meat Dishes

Rosemary Beef Steak

From Dorothy McNett's recipes at Nice rib eye or tenderloin steaks with a great finishing sauce and served on a thick bed of lettuce. This is also great for a brunch as well as lunch or dinner!

2-3 rib eye or other tender beef steaks
1 teaspoon sea salt
freshly ground pepper, as desired
3 - 4 tablespoons fresh rosemary leaves, finely minced
4 - 5 cloves garlic, crushed or slivered
3 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1/4 - 1/2 cup dry red wine
1 tablespoon balsamic vinegar
1-2 cups fresh grapes, if available
1/2 cup or so of fresh baby tomatoes,if available
lettuce leaves for serving

Rub the surface of the steaks with salt, pepper, chile, rosemary and garlic. In a large heavy bottomed saute pan heat oil and butter until butter begins to foam. Add the steaks and saute until golden on both sides and done to your liking. Remove steaks and pour the wine into the saute pan. Cook and stir with a silicone spatula to reduce the liquid by about 1/2, adding the vinegar and grapes and tomatoes to cook just slightly. Pour over steaks and serve.

Recipe created 2004-02-07.

Valid HTML 4.01 Transitional

© 1996-2013 Dorothy McNett. All Rights Reserved.