Bistecca Boscaiola

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.

Serves 4.

Olive Garden