Beefsteak Cacciatora, or Hunter Style, is a robust, hearty and yet refined culinary feast sure to please.
A few years ago I found myself in the wonderful city of Florence where they specialize in oversized steaks served simply with salt and pepper, of which, I gladly partook. This recipe uses that same substantial porterhouse steak, suitable for 2 or more, but adds a rich red wine reduction sauce seasoned with fennel seeds. Needless to say, this was a winning dish amongst my family and I hope your too.
1 tbsp olive oil
1 porterhouse steak (1 1/2 inch thick)
1/2 tsp salt
1/2 tsp pepper
2 tbsp Marsala
1/2 dry red wine
1 clove garlic, minced
1/2 tsp fennel seeds
1 tbsp tomato paste
- Heat olive till smoking in large cast iron pan. Add steak and cook on each side to desired doneness. Season with salt and pepper. Keep warm.
- To pan, add Marsala and red wine and reduce, scraping pan with a wooden spoon.
- Add garlic, fennel seeds, and tomato paste and simmer for 1 minute. Pour over steak and serve.