|
|
|
INGREDIENTS
DIFFICULTY: LOW PREP. TIME: 15 MIN. COOKING TIME: 60 MIN. SERVINGS: 8 COST: HIGH
2 POUND OF TENDER CUT OF BEEF
|
5 WHOLE GARLIC CLOVES
|
ROSEMARY
|
SALT AND PEPPER TO TASTE
|
1/2 CUP WATWR
|
1/2 CUP WHITE WINE
|
5 TBSPOONS (OR MORE) EXTRA VERGIN OLIVE OIL.
|
RECIPE
1) RUB THE SALT AND PEPPER ON THE MEAT.
|
2) IN A 4 QUART SAUCE PAN (OR AS BIG AS NEEDED) PUT THE OLIVE OIL, ROSEMARY, GARLIC AND THE MEAT.
|
3) WITH THE HEAT ON HIGH, BROWN THE MEAT ON ALL SIDES. REMOVE THE PAN FROM HEAT AND LET COOL A LITTLE BEFORE NEXT STEP.
|
4) ADD THE WATER AND WINE BUT BE VERY CAREFUL BECAUSE IF THE OIL IS NOT COOL ENOUGH IT WILL SPLASH.
|
5) PLACE ON MEDIUM TO HEAT COVERED AND TURNING THE MEAT AT LEAST ONCE. COOK UNTILL DESIRED REDNESS, ABOUT 20-30 MIN EACH SIDE.
|
6) IF THE GRAVY IS TOO WATERY YOU CAN REDUCE IT AFTER YOU TAKE THE MEAT OUT. CUT IN SLICES AND SERVE HOT WITH A SIDE DISH.
|