Name: Veal Steaks with Morel Sauce
Prep time: 30 min
Cook time: 30 min
Yield: Serves 4
Cuisine: Swiss
Ingredients: 20 g dried morels; 1 shallot; 4 veal steaks (approx. 150 g each), e.g. from the fillet; butter for frying; 0,5 tsp salt; pepper; 0,25 tsp paprika; 1 dl white wine; 1 tbsp lemon juice; 2 dl beef stock; 2 dl single cream for sauce; 0,5 tsp paprika; salt; pepper

Method

Preheat the oven to 60°C with the plates inside. Put the morels to soak in cold water. Peel and finely chop the shallot.
Take the steaks out of the fridge half an hour before cooking. Score the fat around the edge. Heat the butter for frying in a pan until very hot, then sear the steaks for one minute on each side. Lower the heat and continue for two minutes per side over a medium heat. Remove them, season and keep them warm in the oven.
Drain the morels and halve them if necessary. Wipe the pan with kitchen paper, adding a little more butter if needed. Sweat the shallot, add the morels and let them simmer briefly.
Deglaze with the white wine and lemon juice, and reduce slightly. Add the stock and reduce by half. Add the single cream, bring to the boil and let bubble for one minute. Adjust the seasoning.
Arrange the steaks on the warm plates and spoon the morel sauce over.