Posted by Kurt on 5/22/2011
Buffalo ribeye topped with morel sauce, prosciutto wrapped asparagus and twice baked garlic mashed potatoes. I made adjustments to the ingredients once I cooked this. In the ingredients below I reduced the amount of shallots and wine and bumped the cream up a bit. While the meal was delicious, I wanted the sauce to be a bit creamier and more of a tan color instead of so red.
Steak and Morel Sauce Ingredients:
- 2 steaks - I used a buffalo ribeye and a beef filet
- 3 tbsp butter
- 1/2 shallot, finely sliced
- 1/4 cup red wine
- 1 cup beef stock
- 12 morel mushrooms
- 1 tsp fresh thyme, minced
- 3 oz heavy cream
- salt and pepper
Prosciutto Wrapped Asparagus Ingredients:
- olive oil or grape seed oil
Baked Garlic Mashed Potatoes Ingredients:
- 4 Yukon Gold
- 1/4 scallion minced
- 1 heaping forkful of minced garlic
- 1/2 cup of sour cream
- salt and pepper
So you may be wondering what brought on this sudden interest in morel mushrooms? When I was in my teens we used to find them on our farm. My grandmother would just fry them in butter. We would eat pounds of them in one sitting. I moved away to Arizona and have only had them a couple of times since. Every time was in a restaurant and they were used as a topping of some other food. Non-the less it always took me back to waiting in the kitchen for my grandmother to set the first plate of fried morels down and we would attack them.
About a month ago I was planning a trip to upper lower Michigan. I was searching the Internet for things to do and see while we were there. To my delight I found out that Boyne City was having their 51st Annual Boyne City Morel Mushroom Festival
. YES! Despite the weather the festival was packed. Short video of the event, I filmed
. We picked up about 1/2 pound of morels for $20 bucks and brought them back to Arizona with us.
Cut the Yukon Golds into 1/4s and them for 15 - 20 minutes. They should be fork tender.
Strain the cooked potatoes and let them sit for a minute so the excess water will evaporate.
Pre-heat the oven to 400 degrees.
Add garlic, butter and sour cream to the mixing bowl.
Add potatoes, salt and pepper.
I ended up picking some of this milk up and decided to use it instead of the other milk I had. This stuff is crazy good. It came in a glass bottle with the cream floating on top. I will be getting more and try making butter with it.
Pre-heat your BBQ grill to high.
Mix ingredients in mixer. Add a little bit of milk and mix until smooth but still stiff. I don't have pictures of this part. Take the mashed potatoes and make 2/3 cup dollops in a greased oven safe pan.
Trim tough ends off of Asparagus. These were huge. They were as big around as my thumb.
Wrap asparagus with Prosciutto, leaving the tips exposed. Brush the tips with olive oil or grape seed oil. This will help prevent them from drying out like mine did.
Place the potato dollops and asparagus on the center rack and cook for 20 minutes.
While the vegetables are cooking you have time to prepare the rest of the meal.
The Morels had dried out some, so I had to rehydrate them. It is generally recommended to use warm water, however I chose to use warm beef broth. It turned out to be a good decision.
Peel and thinly slice the scallion. Only use half of the scallion in the sauce.
Melt 3 tablespoons of butter over medium heat.
Add scallions to the melted butter.
Season steaks while scallions are cooking. As usual, I used Fast Eddies.
Saute the scallions until they start to slightly brown.
Add red wine to onions.
Add Morels to the sauce.
Put your steaks on the pre-heated grill.
Add heavy cream to sauce.
Reduce sauce for about 5 minutes.
Remove the cooked steaks from the grill and let rest. Once the sauce is thickened plate the meal and cover steak with the sauce.
The meal turned out really great. Soaking the morels in the beef broth made them taste even more meaty than they usually do. The potatoes had a nice crust to them and I could have eaten twice as much asparagus. I liked them better than when they are wrapped with bacon believe it or not. The Prosciutto did not overwhelm the taste of the asparagus like bacon can.