Caputo’s Steak with Mushrooms and Marjoram

1 oz. dried porcini mushrooms, soaking in enough water to cover
6 thin steaks, about 6 ounces each
2 T extra virgin olive oil
2 cloves garlic, chopped
1 cup dry red wine
1 T tomato paste
1 T fresh marjoram
1 T juniper berries
salt and freshly ground black pepper to taste

After mushrooms have soaked for about 30 minutes, drain and reserve the liquid. Strain the liquid. Squeeze out any excess liquid from mushrooms and chop. In a skillet large enough to hold the steaks in a single layer, heat the olive oil over medium heat. Add the garlic and steaks and cook on each side for about 2 minutes, or until they start to brown. Lower the heat, add the wine, tomate paste, marjoram, juniper berries and mushrooms. Season with salt and pepper, cover skillet and simmer for about 10 minutes. Add mushroom liquid if skillet becomes to dry, the sauce should not be too thick. Arrange steaks on a platter and serve immediately.

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