Olive Garden Bistecca Di Manzo Alla Boscaiola

Ingredients

• 1 ounce porcini mushroom, dried
• 1/2 cup dry white wine

• 1 (16 ounce) can tomatoes, diced, with juice
• 2 tablespoons fresh oregano
• salt, to taste
• black pepper, to taste
• 1/3 cup olive oil
• 4 rib eye steaks, 1/2 inch thick (at room temperature)
• 2 garlic cloves, finely chopped
• 1 yellow onion, sliced
• fresh parsley, chopped (garnish)

Directions

1. 1

   Soak dried porcini mushrooms in lukewarm water for 20 minutes. Remove from water, rinse and slightly chop, set aside.

2. 2

   Mix white wine, tomatoes, porcini mushrooms, and oregano in a sauté 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.

3. 3

   Heat olive oil in a separate large sauté pan over medium high heat. Cook rib eye steaks 4 minutes on each side. Add garlic and onions to sauté pan and cook for 2 minutes.

4. 4

   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.