This Italian dish is both elegant and delicious. We allow our steaks to warm-up for about 30 minutes before cooking them. Making your own homemade French bread adds quality to the dish. If you want the sauce to be more thinned out you could add a couple of tablespoons of low-sodium chicken broth. I will be adding a recipe for homemade French bread soon. Enjoy!
- 1/2 cup butter
- 1 shallot or ¼ cup purple onion finely chopped
- 1-10-ounce baby Portobello mushrooms cleaned and thinly sliced
- 10 tablespoons white wine (dry)
- 2 ½ tablespoons tomato paste
- 6 tablespoons water
- 1 tablespoon butter + 1 tablespoon extra-virgin olive oil (for cooking the steaks)
- 2 beef or bison tenderloin steaks or 2 beef or bison ribeye steaks salted and peppered to taste
- 2 tablespoons extra virgin olive oil (for grilling the French bread)
- 4 thick slices of soft French bread
- Flat-leaf parsley to garnish (optional)
- Sea salt to taste
1. Add ½ cup of butter in a medium skillet over medium heat. When the butter has almost melted (do not let the butter burn) add the shallot or purple onion and mushrooms and cook them over medium heat stirring often until the shallots are lightly golden, and the mushrooms are softened.
2. Add the white wine and cook over medium heat to reduce the wine until it has almost all evaporated. Add the tomato paste and water to a bowl and stir to combine. Add the tomato paste-water mixture to the pan. Cover the pan and continue to cook the mushroom mixture over medium-low heat for about 8 minutes stirring often.
3. In a separate skillet, melt the 1 tablespoon butter and 1 tablespoon extra-virgin olive oil over medium heat. Turn your heat up to medium-high and sear for about 1 minute per side so the steaks become lightly golden. Continue cooking the steaks flipping them about every 1 minute until they are cooked to your preferred temperature (we cook ours to 130 degrees which is on the rare side). Allow the steaks to rest for about 10 minutes. Once they have rested slice them into strips if using ribeye trimming off the fat. If using tenderloin, you can use the steak whole or slice it into strips if you prefer.
4. In a small-sized skillet, add 2 tablespoons of extra-virgin olive oil and heat over medium heat and grill your bread until golden on top and bottom.
5. To serve: top the grilled bread with the steak and mushroom sauce. Sprinkle with the optional parsley and salt and pepper to taste.
Source: Adapted from The Silver Spoon cookbook, 2017