Ah steak & shrooms, they just go hand in hand don’t they! Well as usual, everything sounds better in Italian. I think I’m just going to start speaking in Italian full time. Cosa pensi? eh he he… Bistecche ai Funghi is pronounced Biz-stay-kay I foon-gee & it’s just that, steak & shrooms.Are you ready for a different take on this classic combination? I had this dish (as with every other LOL) in Italy forevah ago & thought it was genius. You’ve got this crunchy toast (essentially a piece of Texas Toast as it’s known round here ; ) on the bottom, a luscious piece of medium steak. Because yes, I think that steak should be eaten medium with a warm pink center *drool* and then it’s topped with a blanket of scrumptious shrooms that have been basking in a tomato wine based sauce! SUBLIME! It’s full of texture, flavor & it’s oh so filling! What more can you ask for!
A few things. The cook time will depend on how thick your steaks are. You don’t want it to be too thin & not too thick (otherwise you wouldn’t be able to get everything onto your fork & well that would defeat the purpose of enjoying all of this goodness together) It needs to be just right. You’re also probably going to want to toast up a few extra slices of that bread! The sauce is going to beg you to eat it! But it won’t have to beg long after you’ve tasted it!
I mean just look at it! It’s waiting for you! Go ahead & get your steak knife ready ; )
Baci e Buon Appetito
What you’ll need:
4 tenderloin steaks – room temp
1 small onion – minced
1/2 stick unsalted butter
10 oz fresh mushrooms – sliced
1/2 cup dry white wine
Flat Leaf Italian Parsley – roughly chopped to garnish
4 thick slices of Italian Bread
2-3 tbsp Extra Virgin Olive Oil
1 tbsp tomato paste
What to do:
Melt 2 tbsp of butter into a large saute pan over low heat. When melted add your onion & cook for approx 5 mins. Stirring frequently. Add your sliced mushrooms, mix together & pour wine on top & cook until wine has evaporated. WHILE wine is evaporating, mix your tomato paste with 6 tbsp warm water, whisk until combined. Pour mixture over mushrooms, season with salt & continue cooking over low heat. Stirring often. WHILE the mushrooms are cooking, put the olive oil into a medium saute pan over med heat. When hot add the bread and cook until golden. Turning half way through. Remove bread, place onto paper towels to absorb extra oil & set aside . Wipe the bread pan clean with a paper towel. Melt the remaining 2 tbsp of butter into the pan over low heat. Add your steaks, season them with salt & cook approx 3-4 mins on each side until done (this will depend on the thickness of your steaks & how done you prefer your steaks). When steaks are cooked, remove them from the pan & allow them to rest for at least 5 mins.
To assemble: Place the toast onto your serving plate, Add the steak & top with the mushroom sauce & garnish with a bit of parsley!