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Steak Filet With Porcini Morel Sauce

3:41 PM, Aug 26, 2012   |    comments
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courtesy of Fleming's Prime Steakhouse and Wine Bistro

Serves 6

Ingredients:


Porcini/Morel Sauce

  • 1 tsp. olive oil 2 Tbsp. yellow onion ¼" dice
  • 2 ea. black peppercorns Pinch Kosher salt
  • ½ cup white wine 1 Tbsp. Porcini powder
  • ½ cup heavy cream ½ lb. Butter, lightly salted
  • ¾ oz. Dried morels 10 oz. hot water 180°
  • 1 Tbsp. Olive oil (assoc. recipe) 2 oz. Brandy

Directions:

 

  1. Heat 1 tsp. olive oil in a small sauce pot over medium heat. 
  2. Add 1/4" diced onions and cook for 1 minute and translucent and tender. 
  3. Add peppercorns, Kosher salt, white wine and porcini mushroom powder. 
  4. Bring to a boil then reduce to medium heat and cook the liquid to a 1/4 cup. 
  5. Add the cream and reduce to 1/4 cup. 
  6. Cut the butter into 1" pieces then whip into the sauce. 
  7. Strain the sauce through a strainer into a container and hold at 140°.
  8. Combine the dried morels in a mixing bowl with the water and 1 oz. of brandy. 
  9. Allow to soak for 25-30 minutes. 
  10. Drain the morel mushrooms then rough chop to1/4". 
  11. Heat 1 Tbsp. olive oil in a small sauté pan. 
  12. Cook the drained and chopped morels about 1 ½ minutes to slightly sear and brown. 
  13. Add 1 oz. brandy and cook until flame goes out. 
  14. Add morels into the porcini sauce and reserve warm.

 

Steak Prep

  • 6 filets 6 oz. 1 Tbsp. Kosher salt
  • 1 Tbsp. course black pepper 2 cups mashed potatoes

Steak Instructions:
  1. Combine the salt & pepper then season both sides of each steak then broil to desired temperature. 
  2. Prepare you favorite mashed potatoes then divide them evenly on 6 plates. 
  3. Set 1 steak on top of the mashed potatoes then ladle 1 oz. of sauce over each steak. 

 

 

 

 

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