Beef with morel mushrooms in a rich creamy sauce.
Another recipe using morels, this time beef with morels, juicy rump steak medium-rare, cream sauce flavoured with shallots, garlic and chili.
Morels are in season form April to May…not a long season by any means, and if you can get hold of some, then better make the most of it. I was lucky as I found them in the supermarket, (imported from Turkey) and at the “small” price of £2, per 100g, a steal.
- For the steak:
- 1 piece rump steak 2-300g (or whatever steak you prefer)
- 1 spoon of butter and 25ml olive oil
- salt&pepper to taste
- For the sauce:
- 50g morel mushrooms
- 2 small shallots
- 1 spring garlic (or one clove)
- 1/2 red chili (optional)
- 50ml double cream
- 25ml olive oil
- Use whatever piece of steak you like or you can afford. This recipe works well also with chicken or even a pork chop. Slice the morels in half or even quarters if they are bigger.
- Heat the butter and the olive oil in a pan to a medium-high heat. It needs to be half oil half butter in order to keep the butter from burning. Season the meat with salt and pepper. I used a wild mushroom sea salt, use what you like or have available.
- Cook the steak to your liking. I cooked mine 3-4 minutes on each side this time. Remove and leave to rest on a warm plate until the sauce is done.
- In the same pan heat up the rest of the olive oil, for the sauce. Slice the shallots, the garlic (of spring keep some green for the end) and the chili. Sweat for 2-3 minutes and add the morels.
- Mix well and cook for a few minutes until the morels soften. Add the cream. Season to taste with salt and pepper. Cook for just a bit longer until the cream comes to boil and the sauce thickens just a touch.
- Arrange the sauce on a plate and place the rested, sliced beef on the top. Garnish should you wish with the rest of the green garlic tops finely chopped, fresh parsley or a sprig of pea shoots.