Bistecca di Manzo alla Boscaiola
Prep Time:
20 minutes
Cook Time:
15 minutes
Serving Size:
Ingredients
1 oz porcini mushrooms, dried
1/2 cup dry white wine
2 cups canned tomatoes, diced, with juice
2 Tbsp fresh oregano (2 tsp dry)
Salt to taste
Black pepper to taste
1/3 cup olive oil
4 ea 1/2"-thick rib eye steaks
2 garlic cloves, finely chopped
1 yellow onion, sliced
Fresh parsley, chopped
Ingredients
2 oz porcini mushrooms, dried
1 cup dry white wine
4 cups canned tomatoes, diced, with juice
4 Tbsp fresh oregano (2 tsp dry)
Salt to taste
Black pepper to taste
2/3 cup olive oil
8 ea 1/2"-thick rib eye steaks
4 garlic cloves, finely chopped
2 yellow onions, sliced
Fresh parsley, chopped
Ingredients
3 oz porcini mushrooms, dried
1 1/2 cups dry white wine
6 cups canned tomatoes, diced, with juice
6 Tbsp fresh oregano (2 tsp dry)
Salt to taste
Black pepper to taste
1 cup olive oil
12 ea 1/2"-thick rib eye steaks
6 garlic cloves, finely chopped
3 yellow onions, sliced
Fresh parsley, chopped
Procedures
- SOAK dried porcini mushrooms in lukewarm water for 20 minutes. Remove from water, rinse and slightly chop, set aside.
- COMBINE white wine, tomatoes, porcini mushrooms, and oregano in a sauté pan over medium heat. Bring sauce to a boil and season with salt and pepper to taste. Lower heat and allow to simmer for 15 minutes.
- HEAT olive oil in a separate large sauté pan over medium high heat. Cook rib eye steaks 4 minutes on each side. Add garlic and onions to sauté pan and cook for 2 minutes.
- PLACE onions on bottom of large serving platter. Place steaks on top of onions. Pour Mushroom and tomato mixture over steaks. Garnish with chopped parsley and serve immediately.