Recipe: Beef with morels
Beef fillet with morels a fairly easy recipe, I had rump steak from my butcher, a real delight. Beef steak with morels a recipe with rapid cooking for the piece of meat, be careful to choose your butcher. I like to cook beef with morels, the creamy and flavorful morel sauce, flavored to perfection, goes wonderfully with a nice piece of beef. Beef tenderloin with morels, an invitation for the end of the year celebrations.
- Beef with morels recipe for 4 people:
- 800 g rump steak
- 100 g shallot
- 50 g of dried morels
- 60 g butter
- 25 cl of white wine
- 50 cl of fluid cream
- Salt flower
- Soak the morels in a bowl with lukewarm water for at least 3 hours.
- Open them in half with a pair of scissors to clean them.
- Collect the first water from the morels by decanting (slowly pour the water into a container to remove all the stones that will remain at the bottom).
- Rinse the morels again and repeat the operation until you find any detritus in the water.
- Peel and chop the shallots, brown them in a heavy-bottomed saucepan with 20 g of butter.
- Add the morels and fry them, turning regularly so that all the morels are seared and release their flavor as much as possible.
- Pour in the reserved morel water and cook at a full broth for 10 minutes.
- Pour in the white wine and cook again at full broth for 10 minutes.
- Pour in the crème fraîche, lower the heat and let reduce for 30 minutes.
- Trim your cut of beef or have it prepared by your butcher.
- For this recipe I prefer large rectangular pavers.
- Grill the beef in hot butter on all sides for a longer or shorter time according to your tastes.
- Baste the piece of beef regularly with the cooking juices.
- Season with a pepper mill.
- Once the meat is cooked, serve it with the sauce.
Preparation time: 10 minutes
Cooking time: 50 minutes
Number of people: 4
4 star rating: 1 review
What wine to drink with: Beef with morels
My favorite wine for this recipe Chinon (Red) Grape varieties: Cabernet franc
Temperature between 15 ° and 16 °
Thanks to Sam Charton de Vesoul for the quality of his meat