Bistecca di Manzo alla Boscaiola
4 each 1/2 ” Thick Rib Eye Steaks
1/3 cups Olive Oil
2 Cloves Finely Chopped Garlic
1 Sliced Yellow Onion
1/2 cups White Wine Dry
2 cups Canned Tomatoes Diced with Juice
1 oz. Porcini Mushrooms
2 Tbsp. Oregano
Salt (to taste)
Black Pepper (to taste)
Soak dried porcini mushrooms in lukewarm water for 20 minutes.
Remove from water, rinse and slightly chop, set aside.
In a large saute pan over medium high heat add olive oil and cook rib eye steaks 4 minutes on each side.
Add garlic and onions to saute pan and cook for 2 minutes.
Add white wine, tomatoes, porcini mushrooms, and oregano.
Bring sauce to a boil and adjust seasoning with salt and pepper.