Tag-Archive for » Morel Sauce «
I made this the other night as an experiment it was so good, very rich and full of flavour, I am sure it is not to everyones taste, but my self and my husband loved it. You will see from the photo we were rather piggy and our steaks were huge, I think they were about 300g each, it was aged Argentinian beef. The fillets were so juicy and tender and bursting with flavour, becuase of the size I did have to cook for about 20-25 Min’s for medium rare.
Ingredients
4 Steak fillets (200-250g each I was a little piggy on the weight as you can see from the photo.)
160g Fois gras pate (40g cut round slices to top each steak.)
Sauce
Olive oil
1 Shallot, chopped finely
1 Cup Madeira wine
2 Teaspoons beef stock granules (Mine is quite hearty, so adjust for taste with the brand you use.)
1/2 Cup water
2 Teaspoons French mustard
3 Tablespoons morels, chopped finely
1-2 Teaspoons cornflour
Potatoes Au Gratin Dauphinois
1Kg Potatoes, sliced into thin slices
2 Cups milk
2 Cloves garlic, smashed
11/2 Cups Gruyere cheese
1 Cup thick double cream
1 Cup light cream
25g butter
Pepper to taste
Method
1. Cook steaks on a BBQ or under the grill or in a pan until desired doneness, my steaks were huge so mine took about 20-25 Min’s and that was for medium rare.
Sauce
1. Add a small amount of olive oil to a pan, add shallots and cook until tender, add madeira, water and beef stock, simmer for a few minutes.
2. Add mustard and stir to combine, mix a little water with the cornflour and add to the sauce to thicken, lastly add chopped morels, serve over steak.
Potatoes Au Gratin Dauphinois
1. Preheat oven to 180ºC (360ºF).
2. Put the potatoes in a pan and cover with milk. Add one of the smashed garlic cloves, cover and bring to the boil, turn heat down and simmer uncovered about 10 min’s, until potatoes are just tender.
3. Mix the 2 creams together until well combined.
4. Rub a ovenproof dish with garlic and grease it well with butter. Transfer half of the potatoes in the gratin dish. Add half the cheese, cream and pepper to layer. Put the second half of the potatoes and pour the other half of th cream over, top with remaining cheese.
5. Put the dish in the oven and cook for 1 hour. Gratin Dauphinois is ready when the top is gold and brown.
This makes 6 servings
To Serve: I served mine on a bed of spinach with garlic, mushrooms and bacon. Place steak on plate top with pate and pour sauce over, serve dauphinois on the side.
All photo’s taken by me unless otherwise stated.
I made this last night to experiment with some different flavours, it worked really well, but it was full of flavours and very creamy, so not for the faint hearted or those who are on a diet.
Ingredients
Olive oil
2 Sea Perch fillets (If they are large 1 and cut it in half)
Risotto
1 Tablespoon olive oil
20g Butter
1 Leek, sliced
2 Cloves garlic, crushed
6 Swiss brown mushrooms, chopped into small pieces
15g Butter (extra)
1/2 Cup Risotto rice
2 Cups water
50ml Dry white wine
1 Teaspoon chicken stock powder
2 Teaspoons white truffle oil
1/2 Cup frozen peas
Sauce
1 Tablespoon olive oil
1 Teaspoon white truffle oil
1 Tablespoon shallots, finely chopped
1/2 Cup dry white wine
1 Teaspoon chicken stock powder
1 Cup cream
21/2 Tablespoons Morels, finely chopped
Pepper to taste
1 Teaspoon cornflour (heaped)
Method
Risotto
1. Heat the oil in a pan add leek and garlic, cook until leek softens, add butter and mushrooms, cook until mushrooms soften. Remove to a bowl and set to one side.
2. Melt the extra butter in a pan add risotto and stir to coat risotto in butter. Add water, wine, chicken stock and truffle oil, simmer over a low heat until risotto is soft and all the liquid has been absorbed.
3. In the last few minutes of cooking add peas and return leek, mushroom mixture back to pan, stir until peas are soft and it is heated through.
Sauce
1. Heat oil and truffle oil in a pan, add shallots and cook until translucent, add wine and stock and bring to the boil.
2. Turn down the heat add the cream half a cup at a time, stirring to combine after each addition.
3. Add the chopped morels and pepper to taste. Mix a small amount of water to cornflour and add to sauce, stir until mixture thickens.
Sea Perch
1. Heat a small amount of olive oil in a large pan, add fish fillets and cook until done, cooking time will depend on how thick the fillets are, for thinner fillets about 6-8 minutes and for thicker fillets 10-12.
To Serve: Spoon risotto onto a plate top with fish fillets and drizzle sauce over.
All photo’s taken by me unless otherwise stated.
