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Mario Monticelli, the winemaker for Trinchero Napa Valley, learned to make this stuffed steak from his mother. More Amazing Steaks

Mario Monticelli
December 2010

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Credit: © Anson Smart

Recipe Summary

active:
35 mins
total:
1 hr
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a heatproof bowl, cover the porcini with 1 cup of boiling water. Let stand until softened, about 20 minutes. Lift the mushrooms from the soaking liquid and coarsely chop them. Let the soaking liquid stand to settle.

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  • Meanwhile, preheat the oven to 375° and set a rimmed baking sheet on the center rack. In a bowl, combine the garlic, cheese, sage and rosemary. On a work surface, pound the steak 1/2 inch thick and season with salt and pepper. Spread the herb mixture on one side of the steak and roll it up lengthwise, with the grain; tie with string at 1-inch intervals.

  • In a large skillet, heat the oil. Add the steak and cook over moderately high heat until browned, 8 minutes. Transfer to the hot baking sheet and roast for 20 minutes, until a thermometer inserted in the thickest part registers 125 for medium-rare. Let the steak rest for 5 minutes and remove the strings.

  • Meanwhile, wipe out the skillet. Add the porcini and red wine; simmer over moderately high heat until the wine has reduced by one-third, 2 minutes. Gradually add the porcini liquid, stopping before you reach the grit at the bottom of the bowl. Whisk the broth with the cornstarch, then add to the skillet; simmer over low heat until the sauce is thickened, 3 minutes. Season with salt and pepper.

  • Thinly slice the steak crosswise, garnish with the parsley and serve with the sauce.

Suggested Pairing

Monticelli pairs this steak with a velvety Napa Valley Merlot.

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