Olive Garden Bistecca Di Manzo Alla Boscaiola - cooking recipe

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)

Preparation

Soak dried porcini mushrooms in lukewarm water for 20 minutes. Remove from water, rinse and slightly chop, set aside.
Mix white wine, tomatoes, porcini mushrooms, and oregano in a saute 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.
Heat olive oil in a separate large saute pan over medium high heat. Cook rib eye steaks 4 minutes on each side. Add garlic and onions to saute pan and cook for 2 minutes.
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.