Recipe - Steak With Rosemary Oil

2 One half tablespoon Olive oil
1 One half pound Welltrimmed boneless
sirloin or ribeye steak,
cut Three fourths inch thick
Salt
Freshly ground pepper
4 Sprigs (3inch) fresh
rosemary, bruised with the
back of a heavy knife

1. In a large heavy skillet, heat 1 tablespoon of the oil. When it just
begins to smoke, season both sides of the steak generously with salt and
pepper and cook over moderately high heat for 3 minutes per side for medium
rare. Transfer the steak to a warmed platter.

2. Add the remaining 1 One half tablespoons of oil and the rosemary to the
skillet and stir frequently until the rosemary begins to color, about 1 1/2
minutes. Scrape the oil over the steak, garnish with the rosemary sprigs
and serve.

To complement the flavor of the rosemary, stick with Cabernet Sauvignon,
which has a hint of herbiness of its own and enough acerbity to tolerate
the bite of the saut‚ed cherry tomatoes. Among a number of possibilities,
consider the 1993 Chateau Montelena or the 1992 Burgess from Californiaor
a Bordeaux, such as the 1992 Chateau Leoville Barton.

Reprinted from Food&Wine Magazine website:
http://www.athand.com/sil/athand/__4641e33a0chSX1FBtnx/editorial/fw/
Posted to MMRecipes Digest by Julie Bertholf jewel1@ix.netcom.com on
Mar 24, 98