Olive Garden Bistecca Di Manzo Alla Boscaiola |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery – Olive Garden’s Italian Partners. Ingredients:
1 ounce porcini mushroom, dried |
1/2 cup dry white wine |
1 (16 ounce) can tomatoes, diced, with juice |
2 tablespoons fresh oregano |
salt, to taste |
black pepper, to taste |
1/3 cup olive oil |
4 rib eye steaks, 1/2 inch thick (at room temperature) |
2 garlic cloves, finely chopped |
1 yellow onion, sliced |
fresh parsley, chopped (garnish) |
Directions:
1. Soak dried porcini mushrooms in lukewarm water for 20 minutes. Remove from water, rinse and slightly chop, set aside.
2. Mix 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.
3. 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.
4. 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.
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