Bistecca di Manzo alla Boscaiola

Bistecca di Manzo alla Boscaiola

1 oz porcini mushrooms, dried
1/2 cup dry white wine
2 cups canned tomatoes, diced, with juice
2 tablespoon fresh oregano (2 teaspoon 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

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 sautÚ 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 sautÚ pan over medium high heat. Cook rib eye steaks 4 minutes on each side. Add garlic and onions to sautÚ 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. Serves 4