Beef with morels and green pepper sauce

• Easy - 25 Min

INGREDIENTS (2 SERVINGS)

• 15 g of dried morels from France (Borde)
• 1 shallot
• 50 g of butter
• 15 ml of cognac
• 50 ml of beef stock
• 2 tablespoons of Kampot green pepper sauce (Terre Exotique)
• 100 ml of heavey cream
• Olive oil
• 2 beef steaks
• Salt
• 1 garlic clove

PREPARATION

1. Soak the morels in water for at least 15 minutes. Drain them and keep the soaking water, then blanch them in boiling water for 1 minute. Set them aside.
2. Strain the morel soaking water using a fine-mesh sieve or a coffee filter to remove any remaining impurities.
3. Peel and finely chop the shallot.
4. In a small saucepan, melt the butter (about 20 g) and add the shallot. Cook for a few minutes on low heat.
5. Add the cognac and flambé. Pour in the beef stock and reduce it by half.
6. Stir in the Kampot green peppercorn sauce and mix well.
7. Incorporate the cream and let it thicken. Season with salt to taste.
8. Keep the sauce warm until ready to serve.
9. In a frying pan, heat some butter (about 20 g) and a drizzle of olive oil.
10. Cook the beef steaks for 2 to 3 minutes on each side for rare, seasoning with salt on both sides.
11. Add the remaining butter (10 g) and the crushed garlic clove. Baste the meat with the butter.
12. Set aside the beef steaks.
13. In the same pan, heat a small amount of water used to rehydrate the morels to make a meat jus.
14. Let it reduce by half over low heat.
15. Add the morels and cook them until tender. Keep them warm.
16. Arrange your plates: place the beef steaks on each plate, arrange the roasted morels on top, pour a little green pepper sauce over the meat and finish with the side dish of your choice.