How to make it

  • Soak the porcinis in a bowl of warm water for 30 minutes or until soft.
  • Drain the mushrooms and filter and retain the water they soaked in.
  • Squeeze out any excvess water in the mushrooms and chop them.
  • In a skillet large enough to hold the steaks in a single layer, heat the olive oil over moderate heat.
  • Add the garlic and steaks and cook for about 2 minutes per side (just starting to brown).
  • Lower the heat and add the wine, tomato paste, marjoram, juniper berries and mushrooms.
  • Season to taste wuth salt and pepper, cover and cook for about 10 minutes,adding the retained mushroom water as needed to keep the sauce from becoming too dry.
  • Serve garnished with a little chopped parsley on top.

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