10g (2 Ts) dried porcini mushrooms
2 red onions, cut into eighths lengthways
1 cup red wine (I use a good full bodied Chianti)
1 clove garlic, crushed
1 Ts olive oil
4 x 6oz fillet steaks
3.5oz of oyster mushrooms
2 Ts butter
borlotti bean and chopped basil salad
Soak the dried mushrooms in 1 cup of boiling water, then drain, reserving the liquid. Put the onions in a large saucepan and add the wine, garlic and the mushroom soaking liquid. Slice the soaked mushrooms finely and add them to the saucepan. Bring everything to the boil, then reduce the heat to a low simmer and cook for 30 minutes or until the liquid has almost evaporated.
Head a heavy based frying pan over a high heat and add the oil. As it begins to smoke, add the steaks and sear them until the uncooked surface looks slightly bloody. Turn each steak over and cook for a further minute before taking the pan off heat. Season the steaks and let them sit for a few minutes in the pan.
Add the oyster mushrooms and butt to the onion mix and cook for another minute.
Serve steaks on warmed plates with a salad of borlotti beans and chopped basil. Spoon the onion and mushroom sauce over the steaks