Is it really May already? My, my where did the past 4 months go? I guess the important thing is that we enjoy the time that passes by. I’ve certainly been having a grand time with the sunshine here in the Pacific Northwest. It’s nice to DO things outside of the house, basque in the sun and cool breeze in sandals and just be. There’s nothing quite like it.

In other news, my Canadian kitchen has been a-buzz with cooking and baking that I’ve forgotten the other recipes that I still have to post about from months ago. I try to have some variation around here. So after all the sweet stuff and experiments, let’s go back to the good ol’ recipe proper today. But what does that mean? That means I actually follow the recipe to the dot, which takes a lot of effort for me to do. I blame it on my inner rebel and artist. Haha. On rare occasions I would challenge myself to stick with the program and just do as the instructions say. One brain-dead night, as it wont to be after working 12 hours, is enough to seal the deal. I’m glad I did (the cooking, not working that long).

It’s a bonus that I actually picked a good recipe. Taste-wise, this could be the fancier version of the Filipino Bistek I shared with you before.

This is a must-try recipe–very simple and packs a punch of flavor. It goes so well with rice, so rice-eaters will enjoy this treat. I imagine this would go well with roasted potatoes, too.

I find that I cook more from Gourmet magazine than Bon Appetit these days. Do you? Either way is good because we’re getting value from our subscriptions. I usually peruse them for inspiration on what to cook as well as for flavor profiles. I would crave certain foods from all the food porn and that translates to several trips to the store. Hah.

Anyway, here’s the recipe if you’d like to give it a spin in your kitchen.

Sautéed Beef with White Wine and Rosemary
Adapted from a January 2009 Gourmet magazine recipe

• 1/2 lb boneless sirloin steak (about 1 inch thick, top butt recommended)
• 1 tbsp all-purpose flour
• 4 tbsp olive oil, divided
• 4 garlic cloves, thinly sliced
• 1 1/2 tbsp chopped rosemary
• 2/3 cup dry white wine
• kosher salt
• ground pepper

1. Clean the steak of excess fat and slice thinly. Mix the flour, 3/4 tsp kosher salt, and 1/2 tsp ground pepper. Toss the meat in the mixture.
2. Place 1 1/2 tbsp oil in a 12″ heavy skillet over medium-high heat. Sauté steak until the slices are no longer pink on the outside, about 2 minutes per batch (takes 2-3 batches). Add 1 1/2 tbsp oil as needed. Transfer to a plate once cooked.
3. Using the remaining tablesppon of oil, sauté garlic and rosemary until golden brown, about 1 to 2 minutes. Pour wine and sprinkle 1/2 tsp each of salt and pepper. Scrape the brown bits from the pan as it boils. Cook until it reduces to half the amount of the original liquid. Return beef with juices to skillet to warm it up before serving.