STEAK WITH MOREL & RAMP BORDELAISE SAUCE
Steak with Morel & Ramp Bordelaise Sauce
YIELD: 2 Servings
PREP: 15 mins
COOK: 35 mins
READY IN: 1 hr 10 mins
from: earthydelightsblog.com
Ingredients
2 6-8 beef strip steaks, about 1 inch thick
1 tablespoon Olive Oil combined with 1 tablespoon melted butter
salt and pepper to taste
2 tablespoons Butter divided
3-4 ounces mushrooms morels, or other mushroom of choice
1/4 cup ramps bulbs, finely chopped
1 cup red wine dry
1 bay leaf
10 peppercorns whole, black
1 cup beef stock or veal
4 tablespoons Butter unsalted, softened
Instructions
Clean the morels thoroughly by soaking them in cold salted water for 20 minutes. Do not skip this step.
Drain and rinse gently under cold running water. Drain again and place on paper towels. Larger morels should be cut lengthwise into halves or quarters.
Melt one tablespoon of the butter in a small saucepan over medium heat. Add the morels and cook until the liquid has evaporated, about 10 minutes.
Using a slotted spoon, transfer the morels to a small dish, leaving the butter in the pan.
Return the saucepan to the heat and add another tablespoon of butter. Stir in the finely chopped ramp bulbs and cook until translucent, but not browned, about 3 minutes.
Add the wine, stock, bay leaf, and peppercorns and bring to a boil. Reduce heat to medium, and simmer uncovered until reduced by two-thirds.
Strain through a fine sieve into a small bowl, pressing down hard on the solids to squeeze out all the liquid before discarding. Return the strained wine to the pan.
Heat the olive oil/butter blend in a heavy frying pan over high. When the pan begins to sizzle, add the steaks, searing them over high heat for about a minute. Turn them quickly with tongs and sear for about a minute on the other side.
Reduce the heat to medium and continue to cook, turning again every 2 minutes or so for a total of about 6 to 8 minutes or until done to your taste.
Quickly whisk the softened butter into the simmering wine mixture, a tablespoon at a time. Gently stir in the butter-cooked morels. Spoon the sauce over the steaks and serve immediately