Filleta alla cacciatore
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | ounce | Dried Boletus mushrooms |
| ¾ | cup | Very thin onion slices |
| 5 | tablespoons | Fruity olive oil |
| ¾ | cup | Dry red wine |
| ¾ | cup | Fresh tomatoes chopped with their juice |
| Salt and freshly ground pepper | ||
| 6 | 8-oz. tenderloins; butterflied | |
Directions
1. Soak mushrooms at least 30 minutes with scant 2 cups lukewarm water.
Lift out carefully without stirring up water. Rinse in several changes cold water to remove any clinging grit. Cut into large pieces & reserve.
2. Filter soaking water through fine wire strainer lined with paper towel; reserve.
3. Brown onions in oil. Add mushrooms & soaking water. Cook until water is evaporated. Add wine and cook until it bubbles away; you must stir frequently. Add tomatoes and cook on low heat until oil separates from tomatoes. Add salt and freshly ground pepper to taste.
4. Sear steaks over high heat in olive oil, leaving rare. Remove to warm platter. Add sauce with a bit more wine if needed for deglazing. Pour over steaks and serve.
GENOA
S.E. BELMONT, PORTLAND.
BEV: BRUNELLO DI MONTALCINO,'70.
From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, .