Wednesday, 6 October 2010

Tagliata di Manzo




Tagliata di Manzo
con funghi porcini


1/3 cup olive oil
12 whole garlic cloves, peeled
2 sprigs rosemary
2 large fresh porcini, sliced
1 small red pepper, sliced
2" thick boneless steak - rib eye or strip

Put oil and garlic in a pan over med-high heat. Add in mushroom and pepper. Stir a little until garlic is pale gold and vegetables are softened. Turn off heat, add rosemary.
Put a cast iron (or other heavy) skillet on stove at high heat. When hot, add steak. It should sizzle and smoke quickly. Turn it over and sprinkle the dark brown side with salt and give the other side 2-3 minutes. Sprinkle more salt.
Put on cutting board and cut slices ½ “ thick. The meat will be very rare.
Turn up heat to medium under garlic pan. As it is getting hot, put in the meat slices along with any juices and cook for a minute. Sprinkle ground pepper and a little more salt. Serve on a warm platter with olive oil poured over (leave out garlic and rosemary).