I adapted this from the January 2009 issue of Gourmet Magazine. This was really good. I used beef tenderloin altho' the original recipe called for sirloin.
* Exported from MasterCook *
Seared Beef Temderloin w/White Wine & Herbs
Recipe By : adapted from january 2009 Gourmet Magazine
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Meat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 lb beef tenderloin -- sliced thinly
1 tb all-purpose flour
4 tb olive oil -- divided
4 cloves garlic -- thinly sliced
1 1/2 ts Tuscan seasoning mix
2/3 cup dry white wine
Trim meat of excess fat and then thinly slice it. Toss with flour, 3/4 tsp salt, and 1/2 tsp pepper. Heat 1.5 tbsp oil in a 12 inch skillet over MED-HIGH heat. Saute steak in 2-3 batches until no longer pink on the outside and about 2 minutes per batch, adding a bit more of the oil as needed. Transfer to a plate.
Saute garlic and herbs together in remaining oil over MED-HIGH heat until golden brown, 1-2 minutes. Add wine and 1/2 tsp of salt and pepper and boil, deglazing the pan, until reduced by half. Return meat to skillet with its juices and warm through.
Serve with Parmesan Orzo.
- - - - - - - - - - - - - - - - - -
NOTES : Risa's notes:
Original recipe called for sirloin steak 1" thick, preferably top butt. I used tenderloin and cooked it a bit less so it wouldn't toughen.
RisaG
recommend this
email
print
link to this page
Comments: 5