Steak Umbria recipe provided by the Certified Angus Beef® brand.

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Steak Umbria

Serves 6


  • 1 1/2 to 2 pounds Certified Angus Beef® tri-tip steak
  • 2 tablespoons butter
  • 1/4 cup dried celery
  • 1/4 cup dried red pepper
  • 1/4 cup dried onion
  • 1 1/2 cups water
  • 1 cup lentils, picked through and rinsed
  • 2 tablespoons olive oil
  • 2 tablespoons chopped garlic
  • 1/4 cup Italian red table wine
  • 3 cups porcini mushrooms (or baby portabellas), sliced
  • 1/2 cup chopped black kalamata olives
  • 4 ounces proscuitto ham, sliced thin and cut into ribbon-like pieces
  • 1 cup asparagus tips, blanched
  • Salt and pepper to taste


  1. Melt butter in a medium saucepan. Add celery, red pepper and onions; sweat until translucent. Add water and bring to a boil. Add lentils, cover, reduce temperature to low and cook 45 minutes or until tender. Season with salt and pepper.
  2. Heat olive oil in medium sauté pan. Add garlic and steak. Cook 3 to 4 minutes turning steak once. Deglaze pan with wine; add mushrooms, olives and ham. After 10 minutes, remove steaks from pan and reduce sauce for 5 minutes.
  3. Add asparagus and return steaks to pan; cook 5 minutes. Serve steak, asparagus and mushroom mixture over lentils.

No Nutritional Information Available


Sautéing - Certified Angus Beef® brand
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