Summary

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

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Instructions

1. Soak the morels in 150ml lukewarm water. Then strain and save the soaking water.
2. Take the meat out of the fridge an hour before cooking, preheat the oven to 60 degrees.
3. 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.
4. 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.
5. Take the meat out of the oven and add the roast juices to the sauce.
6. Serve steaks with the sauce - fine noodles and vegetables go very well with it.