Instructions: Put the dried porcini in a bowl, pour over the coffee and leave to soak for 30 minutes, until softened. Strain off the liquid and reserve. Chop the mushrooms finely and set aside.

Heat the oil in a large frying pan until very hot, season the veal steaks and fry for 2 - 3 minutes on each side. Remove from the pan and keep warm, draining off any excess oil left in the pan. Melt 10 g (( oz) of the butter in the pan, then add the shallots, garlic, thyme and soaked dried mushrooms and cook over a high heat for 1 minute. Add the fresh mushrooms and cook for 2 minutes longer. Pour in the red wine, mushroom soaking liquid and stock and boil until the sauce has reduced by half its original volume. Stir in the remaining chilled butter and the Marsala and season to taste.

Put the veal steaks on serving plates and coat with the mocha porcini sauce.

Serves 4.

course: meat dish

with red wine and sweet Marsala.

A creamy celeriac or parsnip puree goes particularly well with this dish.

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