Sunday, June 6, 2010
More Recipe Fun!!
It's been a quiet week in Lake Woebegone -- nothing doing at church or home or school. When things are this dead, I like to cook. This will knock your socks off -- Bistecca al Funghi:
4 tenderloin steaks - room temp
1 small onion - minced
1/2 stick unsalted butter
10 oz fresh mushrooms - sliced
1/2 cup dry white wine
Flat Leaf Italian Parsley - roughly chopped to garnish
4 thick slices of Italian Bread
2-3 tbsp Extra Virgin Olive Oil
1 tbsp tomato paste
salt to taste
What to do:
Melt 2 tbsp of butter into a large saute pan over low heat. When melted add your onion; cook for approx 5 mins. Stirring frequently. Add your sliced mushrooms, mix together; pour wine on top; cook until wine has evaporated. WHILE wine is evaporating, mix your tomato paste with 6 tbsp warm water, whisk until combined. Pour mixture over mushrooms, season with salt; continue cooking over low heat, stirring often. WHILE the mushrooms are cooking, put the olive oil into a medium saute pan over medium heat. When hot add the bread and cook until golden. Turn the bread and cook the other side. Remove bread, place it onto paper towels to absorb extra oil; set aside. Wipe the bread pan clean with a paper towel. Melt the remaining 2 tbsp of butter into the pan over low heat. Add your steaks, season them with salt; cook approx 3-4 mins on each side until done (this will depend on the thickness of your steaks as well as how done you prefer your steaks). When steaks are cooked, remove them from the pan; allow them to rest for at least 5 mins.
To assemble: Place the toast onto your serving plate, Add the steak and top with the mushroom sauce and garnish with a bit of parsley!