Veal Steaks with Morel Cream Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 steak (s), from veal (kidney cut)
- 1 tablespoon clarified butter
- Salt and pepper, paprika powder
For the sauce:
- 1 shallot (s)
- 20 g morels, dried
- 100 ml white wine
- 1 tablespoon lemon juice
- 100 ml meat broth
- 180 ml heavy cream
- 1 teaspoon cornstarch
- Salt and pepper, paprika powder
Print Recipe
Pin Recipe Instructions
- Soak the morels in 150ml lukewarm water. Then strain and save the soaking water.
- Take the meat out of the fridge an hour before cooking, preheat the oven to 60 degrees.
- Heat the clarified butter in a non-stick pan, sear the steaks on both sides for a minute on high heat, then continue to fry for about 2 minutes depending on the thickness, then remove and season and keep warm in the oven.
- Finely chop the shallot and sauté in the roast with the morels. Add white wine and reduce a little, then add the stock and the mushroom soaking water (100ml), reduce to half. Then add the cream and stir in the starch with a little water, stir in as well. Season to taste with salt, pepper and paprika powder.
- Take the meat out of the oven and add the roast juices to the sauce.
- Serve steaks with the sauce - fine noodles and vegetables go very well with it.
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