Steak Valpolicella

Boccone’s Steak Valpolicella

1 (6-ounce) tenderloin steak

Sauce:

1 tablespoon olive oil

2 ounces fresh mushrooms, sliced

2/3 teaspoon minced garlic

Pinch of salt

Pinch of black pepper

3 ounces Valpolicella wine

2 tablespoons water

2 tablespoons butter

1/2 tablespoon of a thin water and flour mixture, for thickening

1/4 cup marinara sauce (homemade or purchased)

Grill steak until cooked to your preference.

While steak is cooking, make the sauce. Put olive oil in skillet over high heat.

Add mushrooms, garlic, salt and pepper and cook briefly until garlic is lightly browned.

Add wine and cook for 3 minutes, stirring frequently. Add water and cook for 1 minute more.

Add the butter and stir until melted. Add the flour mixture and stir constantly to prevent sticking; whisk in marinara sauce and cook briefly until sauce has attained desired consistency.

Place steak on a warmed plate and pour sauce over top.

Makes 1 serving.

Boccone’s Italian Cafe and Pizzeria