Steak Filet With Porcini Morel Sauce

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°.
9. Combine the dried morels in a mixing bowl with the water and 1 oz. of brandy. 
10. Allow to soak for 25-30 minutes. 
11. Drain the morel mushrooms then rough chop to1/4". 
12. Heat 1 Tbsp. olive oil in a small sauté pan. 
13. Cook the drained and chopped morels about 1 ½ minutes to slightly sear and brown. 
14. Add 1 oz. brandy and cook until flame goes out. 
15. 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.