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Six 5-6 oz. steaks, at room temperature (filet mignon is nice with this sauce)
Salt and pepper
8 large ripe Roma tomatoes
good olive oil
salt and pepper
2 tbsp. fresh thyme leaves
For tomato sauce:
2 tbsp. extra virgin olive oil
2 tbsp. butter
2 tbsp. shallots, minced
½ cup dry red wine
1 cup good stock (beef or chicken)
3 tbsp. dried porcini mushrooms
1 large clove garlic, minced
½ cup heavy cream
1 cup roasted tomatoes, chopped
1 tbsp. each: fresh rosemary, sage and thyme, chopped
salt and pepper, to taste
Wash and halve the tomatoes lengthwise. Toss them with some olive oil, salt, pepper, and the thyme leaves. Arrange the tomatoes cut side down on a baking sheet pan covered with a piece of parchment paper. Place the sheet pan into a 400 degree F oven for 15 to 20 minutes. Remove tomato skins, turn oven heat down to 350 degrees F and continue to roast until juices have evaporated and tomatoes seem somewhat dried. This takes approximately 30 to 40 more minutes. Set finished tomatoes aside when done.
Prepare the sauce:
Add the dried porcini mushrooms to the stock in a small saucepan and heat to the boiling. Allow the mushrooms to “steep” in the stock for 15-20 minutes. Remove mushrooms and set stock aside.
Heat the butter and extra virgin olive oil in a large sauté pan over medium high heat. Add the shallots and sauté them until they begin to turn golden. Add the red wine to the pan, stir and reduce by half. Add the porcini/stock mixture to the pan and reduce by half again. Add the garlic and the cream to the pan, bring to a boil and then reduce to a simmer. When the sauce has thickened slightly, add the roasted tomatoes and the fresh herbs. Serve hot over grilled steaks. Makes about 1½ cups sauce.
Brush the steaks with a little peanut oil and then sprinkle them generously with salt and pepper. Grill them over a hot grill until they are nicely marked on the first side, then turn them over and grill them until they reach their desired doneness. Keep in mind that thickness and variety of the cut, as well as temperature will affect cooking time of any meats. Allow steaks to “rest” a couple minutes just before saucing and serving. This will allow juices to come back into the steaks. Makes 6 steaks with sauce.