Meat — dried or fresh
Beef Steaks with Morel Sauce
A velvety morel and cognac sauce elevates these rare beef steaks. This elegant recipe is prepared in two stages for a bistro-style result.
- Serves
- Serves 5
- Preparation
- 25 min
- Cooking
- 30 min
Ingredients
Method
Carefully clean the fresh morels in several changes of water with a few drops of vinegar, to remove any grit. If using dried morels, soak them well ahead of time, then drain and pat dry on kitchen paper.
Sweat the chopped shallots and garlic in a saucepan with the butter. Add the morels, season with salt and pepper, and drizzle with lemon juice.
Add the veal stock and single cream, then simmer gently for a few minutes. Pour in the cognac and continue cooking until the sauce thickens and coats the back of a spoon. Taste, adjust the seasoning and keep warm.
Sear the steaks in a very hot pan or on a non-stick plancha to your preferred doneness.
Rest the meat on a rack for two minutes to allow it to relax and retain its tenderness.
Lightly brush the steaks with walnut oil, then season with pepper.
Arrange the plates by placing the morels on the steaks, drizzling a little sauce around without drowning the meat. Serve the remaining sauce separately, sprinkled with chopped parsley.