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Total Time: 20 minutes, Serves: 1 1 Eight-ounce Boneless Ribeye 1 oz. Dried Whole Morel Mushrooms 2 c. Chicken Stock 1 c. White Wine 1 c. Heavy Cream 1 Whole Nutmeg 1 tsp. Black Pepper 1 Tbsp. Kosher Salt 1 Large Sprig Fresh Rosemary Soak morel mushrooms in milk to remove impurities and set aside. Add wine, chicken stock, cream rosemary and a pinch of freshly grated nutmeg to a small saucepan and set over medium-high heat. Remove morels from milk and discard liquid. Add morels to cream mixture and reduce heat to medium until reduced by 75%. Season with salt and pepper as necessary. You may cook the ribeye however you choose, but I prefer to sear it on a hot cast iron skillet. Pour morel cream sauce around and over the ribeye, placing the morel mushrooms on top. |
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