Rosemary Garlic Pan Sauce

We just got back from a fun vacation in Denver, and needed to stop at the store to get some food supplies for the empty pantry and refrigerator. I always clean everything out just before we go on vacation so we don’t come home to any unpleasant smells…you know the kind.

At Whole Foods I picked up thinly sliced sirloin steaks and knew instantly that I would be flash frying them in Coconut Oil. The night I chose to do this was very hectic, as Spring nights usually are, with playing children, excited dogs and piles of laundry. So this is what I came up with on the spur of the moment. It’s not a recipe, really, so feel free to improvise!

Ingredients for flash frying steaks:

  • Thinly sliced top Sirloin steak
  • 1 clove of Garlic (smashed, not chopped)
  • 1 Tb. Coconut Oil for frying
  • 1 branch of Rosemary
  • Salt and Pepper (you can also use your favorite steak seasonings for this to maximize flavor)

Melt Coconut Oil in a large pan, then add the whole clove of garlic and rosemary. Flash fry seasoned steaks for about a minute and thirty seconds per side. Place finished steaks in a casserole dish until all of the steaks are done. Place in a 200 degree oven to keep warm while you make the sauce.

On this particular night, I didn’t want to dirty any extra pans, so I decided to toss Asparagus into the pan that I just fried the steaks in. I’ll show you down below at what point I added them.

Ingredients for Rosemary Garlic Pan Sauce

  • Splash of red wine (Cabernet works great)
  • 1 Tb. Shallots, chopped
  • 2 Tb. Cream
  • 1/2 cup Beef Stock
  • 1 Tb. finely chopped Rosemary leaves
  • 1 clove of smashed Garlic (added to the one already in the pan)
  • 1 Tb. Coconut Oil
  • 1/2 Tb. Butter
  • Salt and Pepper

Method for Rosemary Garlic Pan Sauce

Add the shallots for a minute or so, then splash in some red wine. Deglaze the pan and add the smashed garlic. Add the beef stock and rosemary. Here is the point where I added the Asparagus. Two things are happening: My asparagus is cooking to a nice al dente, while the sauce is reducing and concentrating flavors. This takes about 8-10 minutes. (Sorry, on this night, I didn’t have the stamina to peel the Asparagus.)

When the Asparagus were done, I placed them in the same casserole dish as the steaks, and returned the dish to the oven to keep warm while I finished the sauce.

Let the sauce reduce for a little while longer. My family was hungry so I didn’t have time to reduce it down as much as I would have liked. Do what you have time for.

After the sauce has reduced to your liking, add salt and pepper to taste. Then turn off the heat. Add the Coconut Oil and Butter to the sauce until it melts. Then pour the sauce over the warmed steak and asparagus. My daughter made Balsamic Vinaigrette dressing to go atop a very quick salad, and dinner was ready in 30 minutes!

A pretty simple dish! You can copy and paste these ingredients into your cell phone or save an image to Pinterest so you can have the recipe with you next time you’re at the store. Enjoy!

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One Response to “Rosemary Garlic Pan Sauce”

  1. Hailey Cannon July 2, 2012 at 5:42 pm #

    It was good!!!

    I think:)

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