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Ingredients
Steak with Mushrooms and Rigatoni
- Ingredients
- 2 Steak (each 180 grams)
- 1 Red onion (finely chopped)
- 6 ripe Tomatoes (big)
- 1 Celery (finely chopped)
- 2 garlic cloves (halved)
- 100 grams black Olives (pitted)
- 150 grams Chestnut mushroom
- 100 milliliters bold Red wine
- 350 grams Rigatoni
- olive oil (Extra virgin)
- salt
- freshly ground peppers
- ½ tsp Dried-porcini powder
Rinse the tomatoes, scald in boiling water, peel and cut into pieces. Trim mushrooms and cut into slices. In a pan, heat 2-3 tablespoons olive oil and cook celery and onion until soft, then add the mushrooms and fry for 1-2 minutes. Add the wine and let the liquid evaporate, then add tomatoes, porcini powder and garlic. Cover and simmer gently, 10 minutes. Add 1-2 tablespoons water, if needed. Season generously with salt and pepper.
Cook rigatoni in boiling salted water until al dente. Meanwhile, in a grill pan, sear steaks on each side to desired doneness for 3-5 minutes. Drain rigatoni and immediately mix with the sauce. Transfer to plates. Season the finished steaks with salt and pepper and sprinkle each with 1 tablespoon olive oil, then cut crosswise into thin slices and distribute on the pasta. Drizzle with accumulated juices from the steak and serve immediately.