Bistecche ai Funghi (Steak with Mushrooms)

• 4 whole Tenderloin Steak, Room Temperature
• 1 whole Small Onion, Minced
• 1/2 sticks Unsalted Butter
• 10 ounces, weight Fresh Mushrooms, Sliced
• 1/2 cups Dry White Wine
• Flat Leaf Italian Parsley, Roughly Chopped To Garnish
• 4 slices Italian Bread, Thick
• 3 Tablespoons Extra Virgin Olive Oil
• 1 Tablespoon Tomato Paste
• Salt

1. Melt 2 tablespoons of butter in a large saute pan over low heat.
2. When melted, add your onion and cook for approximately 5 minutes, stirring frequently.
3. Add your sliced mushrooms, mix together and pour wine on top and cook until wine has evaporated.
4. WHILE wine is evaporating, mix your tomato paste with 6 tablespoons warm water, whisk until combined.
5. Pour mixture over mushrooms, season with salt and continue cooking over low heat, stirring often.
6. WHILE the mushrooms are cooking, put the olive oil into a medium saute pan over medium heat.
7. When hot, add the bread and cook until golden, turning halfway through.
8. Remove bread, place onto paper towels to absorb extra oil and set aside .
9. Wipe the bread pan clean with a paper towel.
10. Melt the remaining 2 tablespoons of butter into the pan over low heat.
11. Add your steaks, season them with salt and cook for approximately 3-4 minutes on each side until done (this will depend on the thickness of your steaks and how done you prefer your steaks).
12. When steaks are cooked, remove them from the pan and allow them to rest for at least 5 minutes.
13. To assemble: place the toast onto your serving plate, Add the steak and top with the mushroom sauce and garnish with a bit of parsley!
14. Buon Appetito!

tenderloin, onion, butter, mushrooms, white wine, italian parsley, italian bread, olive oil, tomato paste, salt

Taken from tastykitchen.com/recipes/main-courses/bistecche-ai-funghi-steak-with-mushrooms/ (may not work)