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6 large (6-8 oz.) rib eye steaks (or other preferred cut)
salt and pepper
1/4 cup dried porcini mushrooms
1 cup hot beef stock
2 tbsp. butter
1/4 cup shallots, minced
1/2 lb. fresh morel mushrooms*
1/2 cup Pinot Noir
salt and pepper, to taste
2 tbsp. cream
1 tbsp. each: chopped fresh parsley, basil, sage, and chives
1 tsp. each: chopped fresh thyme and parsley
Slice morels lengthwise and soak them in water for a few minutes. Check morels and clean them so they are free of grit, etc. Set them on paper towels to drain. Steep dried mushrooms in hot stock for 20 minutes. Set steaks out on a tray to warm to room temperature while sauce is made. Prepare your grill.
Melt the butter in a large sauté pan over medium heat. Add the shallots and cook until they begin to turn translucent. Add the morels and cook gently, stirring occasionally, until they begin to soften. Add the wine and cook until it has reduced by half. Remove the dried mushrooms from the stock. The dried mushrooms can be finely chopped and added to the sauce or discarded. Add the stock to the sauté pan and simmer until the liquid has reduced by half. Add the cream and the salt and pepper to taste, then add the fresh herbs. Pour the sauce into a serving container and keep in a warm place until the steaks are ready.
Salt and pepper the steaks on both sides. Place the steaks on the hot grill and cook 7 or 8 minutes or until nicely marked. Turn steaks over and cook until desired doneness, depending on thickness of meat. Place cooked steaks onto a serving platter and cover lightly with foil; let steaks rest 5 minutes. Serve steaks immediately after resting with the mushroom sauce. Serves 6.
*Available at some farmer’s markets and/or specialty grocery stores. Other wild mushrooms may be substituted, but flavors will differ.