* 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.
* 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 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 mushroom paste, the sautéed mushrooms and the chopped parsley. Stir to combine.
* Slice the meat when is lukewarm and serve dressed with the warm mushroom sauce.
* 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