NEW YORK STEAK WITH BORLOTTI BEANS & PORTABELLA MUSHROOM SAUCE

Ingredients	Quantity
New York Steak	2 1/2 lbs.
Extra virgin olive oil	3 oz.
Fresh sage, thyme, & rosemary, chopped	1 Tbsp.
Salt and pepper	to taste
Porterhouse seasoning	1 tsp.
Diced Portabella mushrooms	10 oz.
Sliced garlic	1 oz.
White wine	1 oz.
Carmelina Brands® Borlotti Beans	2 lbs.
Carmelina Brands® Whole Peeled Tomatoes, strained	4 cups

Method & Formula

Marinate the meat with half of the oil, chopped herbs, a pinch of pepper, and porterhouse seasoning. Rub mixture all over the meat and refrigerate for 30 minutes. For the sauce, heat up a large saute pan,drop in the oil, gently cook the garlic for a minute. Follow with the portabella mushrooms. Continue to cook until mushrooms are mushy. Deglaze with wine, and let wine evaporate. Add the beans and season to taste. Add tomato juice and bring to a boil. Reduce heat to simmer and finish cooking for 10 more minutes. On a preheated grill, grill the steaks on both sides until done. Scoop some bean sauce on a plate and thinly slice the steak on top of beans. Serve hot and enjoy!

Yield	Acceptable Pairings
6 servings	Barolo