Meat — dried morels
Trio of Fillets with Morel Sauce
Three noble meats — beef, veal and pork — brought together on one plate and elevated by a creamy morel sauce. A celebratory dish that impresses with its finesse.
- Serves
- Serves 4
- Preparation
- 30 min
- Cooking
- 30 min
Ingredients
Method
Take the meats out of the fridge about an hour before cooking. Soak the morels in water. Preheat the oven to 80°C, sliding in a dish and plates to keep warm.
Tie the fillets with kitchen string if needed, season with salt and pepper. Heat the butter for frying in a large pan. Sear the pork fillet for two minutes on all sides over a medium heat, then do the same with the veal fillet and finally the beef fillet. Remove the meat and place it on the hot dish.
Continue cooking in the centre of the oven at a low temperature until the meat is nicely pink.
Halve the morels, wash them carefully and drain. Finely chop the onion. Sweat the onion and morels in the butter in the same pan. Add the single cream, stock and cognac, bring to the boil, then simmer until the sauce is velvety. Adjust the seasoning.
Slice the meat, arrange on the hot plates and spoon over the morel sauce.