STERLING SILVER® STEAK ALLA TOSCANA BY CHEF TONY GARCIA

STERLING SILVER® STEAK ALLA TOSCANA BY CHEF TONY GARCIA

DIFFICULTY LEVEL: Intermediate

INGREDIENTS

  • 16- to 18-ounce steaks – thinly sliced chuck flat
  • 2 tablespoons extra virgin olive oil
  • Rosemary, to taste
  • Salt and pepper, to taste

RISSOTO

  • 2 cups Arborio rice
  • ½ cup chopped yellow onions
  • 1 teaspoon rosemary
  • 1 cup dry white wine
  • 1 ½ cups chicken stock
  • 1 teaspoon extra virgin olive oil
  • ½ cup Parmesan cheese
  • 1 tablespoon butter

SAUCE

  • 2 cups mixed mushrooms of your choice (Chef Tony uses porcini mushrooms)
  • 2 tablespoons chopped shallots
  • 1 teaspoon chopped garlic
  • 1 teaspoon rosemary
  • 2 sage leaves
  • 1 tablespoon extra virgin olive oil
  • ½ cup Marsala wine
  • 3 cups veal stock
  • 1 tablespoon butter
  • 1 tablespoon Gorgonzola cheese
  • 1 tablespoon heavy cream
  • Truffle oil, to taste
  • Cornstarch, as needed

PRESENTATION

  • Chef Tony serves this dish with grilled asparagus and a grilled baby portabella mushroom cap stuffed with Gorgonzola. He garnishes it with a little port wine drizzle to add color to the plate, places the risotto over the asparagus and the steak, and sauce over the risotto. He then adds a little garnish of Gorgonzola cheese and thyme to the top.

Instructions

  1. Tie steaks individually with butcher’s twine.
  2. Marinate steaks in olive oil, rosemary, salt and pepper to taste.
  3. Roast steaks in oven at 450°F until the internal temperature of the steak reaches 115-120°F, about medium rare.

Risotto Instructions

  1. Brown the rice with olive oil in a sauté pan over high heat.
  2. Once browned, reduce the heat and add rosemary, salt, and black pepper to taste.
  3. Add white wine and chicken stock and cook on a low heat until rice is nearly finished. Remove from heat and chill until ready to cook.
  4. Put prepped rice into large sauté pan on low heat, then add 1 cup of chicken stock.
  5. When rice begins to get hot, add butter and Parmesan cheese, and salt as needed.

Sauce Instructions

  1. In a saucepan on medium-high heat, combine garlic, rosemary, sage, olive oil and lightly brown.
  2. Add mushrooms and sauté.
  3. Add Marsala, heavy cream and butter and reduce sauce for a little bit.
  4. Add veal stock. Use cornstarch to thicken sauce if needed.