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Sprinkle the outside of the meat uniformly with salt and pepper.

With the tip of a sharp knife poke 3 - 4 small holes.

Insert garlic cloves in the holes. Tie with a kitchen string if necessary.

In a saucepan put 2 tablespoons butter and 2 tablespoons extra-virgin olive oil, and turn the heat to medium low. When the butter starts foaming add the meat.

2 lb (900 gr)  beef roast
(tri-tip shown in the pictures)
salt and pepper
3 garlic cloves
2 + 1 tablespoons butter
2 + 1 tablespoons extra-virgin olive oil
1/2 cup (120 cc) dry white wine
1/2 cup (120 cc) broth
1/2 oz (15 gr) dry porcini mushrooms, soaked in warm water
1 whole garlic clove
1/2 lb (450 gr) dry fresh mushrooms, sliced
1 tablespoon Italian parsley, finely chopped

Brown the meat lightly on all sides for few minutes.

Add the wine, turn heat to medium-high and let the wine evaporate.

Add the broth, cover, and simmer on moderate heat for about 1 hour. Occasionally turn the meat to cook on all sides, and add a little more warm broth if necessary.

Drain the soaked porcini mushrooms, and chop them coarsley.

In a skillet put 1 tablespoon butter, 1 tablespoon extra-virgin olive oil, and 1 clove garlic.
Add porcini mushrooms . . .

Slice the meat when is lukewarm and serve dressed with the warm mushroom sauce.

. . . and fresh mushrooms, salt, and pepper. Sautéed for few minutes until mushrooms are tender.

Transfer half of the mushrooms to a food processor and reduce to a coarse paste.

When the meat is tender. . . .

. . . add the mushrooms paste. . .

. . . the sautéed mushrooms. . . .

. . . and the chopped parsley. Stir to combine.

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