After having bought a bottle of white wine, I couldn’t wait to use every ounce of it in multiple recipes. I saw a few ideas of using it as a sauce for beef and decided to try it out. I love the tanginess that it provides to the dish and really complements the mushrooms and rosemary as well (but probably all wine does).
Lately, my sense of creativity has been a little bit dry. So instead, I’ve decided to try and make different recipes that I have tasted in restaurants. There’s something nice about being able to cook your own restaurant versioned foods at home. I love certain dishes in restaurants but let’s be honest, no one has the time or money to eat their favorite dishes at their favorite places all the time (unless you’re a millionaire with lots of time then I think that would be the exception).
If you have never had a wine-based sauce, then you might expect it to be a bit harsh-after all it has all that alcohol. However, most of the alcohol is actually evaporated away during the cooking process which is mostly due to the fact that alcohol has a very low vaporization point meaning that it can evaporate at a much lower temperature. So if anything, it kind of serves the same flavor impact as lemon juice or even vinegar. It’s a very bright flavor and adds a nice silky texture to the sauce as well. Most recipes that you see using white wine will be dry wines or wine that is not as sweet. If you want to know more about my cooking with wine click here.
I sliced my beef simply because I’m used to slicing it however, since it is cook for a while, I think cutting it into small chunks would also work. I like to use beef tenderloin because it is often a leaner cut of beef. Yes, the huge mass of meat can get hard to cut, but I find that by freezing my meat and then slicing it, it is so much easier to get even slices and just to cut in general.
Beef in White wine sauce
- 1 lb. beef , thinly sliced into bite size pieces
- 1/4 cup dry white wine
- 1 cup mushrooms of choice, chopped
- 1/2 onion sliced
- 1/4 tsp. dry rosemary
- 2 tsp. starch
- heat about 1/2 tbsp. of oil in a pan, and add in onions and mushrooms. Cook until the onions begin to become transparent. You want to get rid of as much liquid as possible during this cooking process so feel free to keep the lid off of your pan.
- add in rosemary and stir for a few seconds then add in starch, stirring another few seconds and de-glaze with white wine.
- reduce heat to medium high heat and add in beef along with a generous helping of salt and allow to cook covered for about 5-10 minutes. Then remove the lid and cook another 5 minutes or until the liquid has reduced to about half of its original volume.
- Season with more salt if necessary then serve and enjoy!
I used seafood mushrooms in this recipe, however if would use either white, portabella, or any mushrooms that falls apart easy. I found that the seafood mushrooms had too much moisture in them which made my sauce very liquidy. I would highly discourage the use of shiitake mushrooms since they would add too much texture to this dish.