Author: Giovanni Pilu and Roberta Muir "A Sardinian Cookbook"
Recipe type: Entree
Cuisine: Sardegna, Italy
Serves: 4
Ingredients
4 beef rib eye steaks
2 cups Vermentino or other dry white wine
300 grams mixed mushrooms trimmed and sliced
8 juniper berries
large handful flat-leaf parsley leaves
salt flakes and freshly ground black pepper to taste
2 tablespoons extra virgin olive oil
pinch freshly ground nutmeg
25 g butter
Instructions
Place steaks in a glass or ceramic dish. Combine wine, mushrooms, juniper and parsley and pour over meat. Cover and leave in fridge to marinate for 3 hours, turning meat after 1½ hours.
Remove from fridge and set aside for 1-2 hours to come to room temperature. Remove steaks from marinade and pat dry. Drain the mushrooms and parsley, reserving them and the marinade.
Heat a barbeque or grill pan until it is very hot. Sprinkle the meat well with salt on both side, patting it in. Cook for 4 minutes each side, then remove to a rack set over a baking tray, cover loosely with foil, and set aside to rest for 15 minutes.
Pour any meat juices that collect on the baking tray into the marinade. Heat a frying pan over high heat, add oil and, when hot, add mushrooms and parsley and cook for 5-10 minutes, until mushrooms are well browned and slightly crisp. Add salt and half the reserved marinade and boil until slightly thickened and reduced by about half. Stir in pepper, nutmeg and butter and set aside.
Return steaks to the hot barbeque for 1 minute each side, then serve with mushroom sauce on the side.
Recipe by Tout va bien! (tm) at https://christymajors.com/italianfwt-the-food-wine-of-sardegna/