BEEF SLICES WITH ROSEMARYSource: The Frugal Gourmet Cooks Three Ancient Cuisines by Jeff SmithServings: 6 3 Tablespoons olive oil 2 cloves garlic, chopped medium 1 pound lean beef roast, sliced quite thin Salt and freshly ground black pepper to taste 1 Tablespoon chopped fresh rosemary 1/4 cup dry white wine Heat a large heavy frying pan and add the oil and garlic. Pan-fry the meat on both sides quickly over medium-high heat. Salt and pepper the meat and remove it to a heated serving platter. Add the rosemary to the pan along with the white wine. Deglaze the pan and pour the sauce over the meat. Note: When browning meats use a very heavy frying pan and small batches of meat. If you put all the meat in a thin pan at once, the heat available in the thin metal of the pan will be absorbed quickly and you cannot sear the meat, only slowly cook it, thus toughening the meat. Proper browning means that you sear the meat quickly, thus sealing in the flavorful juices and coloring the natural sugar that is in the meat.
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