Steak with Mushrooms
(Bistecche Ai Funghi)
Ingredients:
2 oz (50 grams) butter
1 shallot, finely chopped
9 oz (250 grams) mushrooms, sliced
5 tablespoons dry white wine
1 tablespoon tomato puree
3 tablespoons extra virgin olive oil
4 thick bread slices, crusts removed
4 fillet steaks
1 fresh flat-leaf parsley sprig, chopped
Salt
Directions:
Melt halt the butter in a pan, add the shallot and cook over a low heat, stirring occasionally, for 5 minutes.
Add the mushrooms, mix well, then add the wine and cook until it has evaporated.
Mix the tomato puree with 3 tablespoons warm water, add the mixture to the pan and season lightly with salt.
Cover and cook until the sauce is reduced by half.
Heat the olive oil in a frying pan, add the slices of bread and cook until brown on both sides.
Remove with a fish slice and drain on kitchen paper.
Melt the remaining butter in another frying pan, add the steaks and cook for 2-3 minutes on each side.
Season lightly with salt, place a steak on each slice of bread, spoon the mushroom sauce over them and sprinkle with the parsley. Serves 4.