Name: Rump Steaks with Morel Sauce
Prep time: 40 min
Cook time: 40 min
Yield: Serves 4
Cuisine: Swiss
Ingredients: 50 g dried morels; 1 piece shallot; 1 tbsp butter for frying; 4 piece rump steaks, approx. 150 g each; 0.5 tsp salt; 1 pinch pepper; 1 tbsp butter; 2 tbsp dry white vermouth; 200 ml single cream; 100 ml double cream; 150 ml beef stock; 0.5 bunch chives

Method

Heat the oven to 60°C with a dish and plates inside to keep them warm.
Soak the morels in cold water for about 15 minutes, then halve, wash and drain them carefully.
Peel and finely chop the shallot.
Heat the butter for frying in a pan until very hot and sear the steaks for about 2 minutes on each side.
Remove them, season with salt and pepper, and keep warm in the oven.
Melt the butter in the pan, then sweat the shallot and morels for about 2 minutes.
Deglaze with the vermouth and reduce slightly.
Add the single cream, double cream and stock, then simmer for 10 minutes over a medium heat until the sauce is velvety.
Snip the chives, stir them into the sauce and serve the steaks coated with the sauce.