Butterfly Fund

Monday, February 23, 2015

Ribeye Steak with Morel Mushroom Red Wine Sauce

Ribeye Steak with Morel Mushroom Red Wine Sauce

The morel mushroom sauce is very versatile, in that it can be used to top not only steak, but also chicken, pork or turkey. If you are vegetarian, try putting it over pasta or polenta.
Ingredients
  • 2 boneless ribeye steak
  • 2 tablespoons extra virgin olive oil
  • 1 pound fresh morel mushrooms, sliced
  • 1 large shallot, minced
  • 6 fresh thyme sprigs
  • 1 cup red wine
  • 1 1/2 cups low sodium chicken broth
  • 2-3 tablespoons cold butter, cut into small pieces
  • to taste sea salt
  • to taste freshly ground black pepper
Instructions
Season your steaks with a little sea salt and pepper. Cook your ribeye steaks until medium rare. You can grill, broil or saute them. Let the steak rest while you make the morel mushroom sauce.Heat a large skillet over medium high heat. Add the olive oil.Saute the mushroom, shallots and thyme sprigs until the mushrooms soften, about 4-5 minutes.Add the red wine, increase the heat to high. Bring the wine to a boil. Let the wine reduce by about 3/4.
Add the chicken broth. Bring the broth to a boil and reduce the liquid until it is slightly thickened, about 5 minutes.Remove the pan from the heat. Strip the thyme leaves from the branches, and throw out the branch. One piece at a time, stir in the cold butter until emulsified into the sauce. The butter will thicken the sauce slightly. Season the finished sauce with sea salt and pepper to taste.Slice your steaks thinly and place onto a platter. Pour the morel mushroom sauce over the length of the steak.
Serve immediately.