Steaks of your choosingI suggest 4-5 ounces/person. Steak is rich, having a smaller portion means room for dessert.
¼cupcognac(you could also use brandy, white wine, or whiskey)
10gramsdried morels+water to cover
2cupscream
1tablespoonshallotdiced
1cupchicken or beef stock
Kosher salt
Fresh ground pepper
High smoke point oil for searing such as grapeseedcanola, or lard
1tablespoonunsalted butter
Instructions
Preheat the oven to 250. Rehydrate and clean the dried morels by soaking them in cold water to cover until soft. Do this in something with a lid like a mason jar. Agitate the morels by shaking the jar to remove dirt and debris. Remove the morels with a slotted spoon, then strain their leftover liquor. Return the morels to their liquid and reserve.
Heat a cast iron or stainless steel pan until lightly smoking, you may want to open a window. Season the steaks with salt and pepper, then sear the meat on high heat until golden brown on each side. Put the steaks on a wire rack on a cookie sheet and place in the oven just to warm them through gently and prevent overcooking.
Remove the oil from the pan, with a cloth or towel, but leave the brown bits or "fond", since it will become the base of your sauce.
While the steaks are slowly heating in the oven, add the butter and shallots to the pan and stir to remove the brown bits. Cook for 2 minutes, or until lightly colored, do not allow them to burn though.
When the steaks are done to your liking take them out of the oven and let them rest in a warm place. The steaks will give off juice as they rest, reserve this to add to the pan with the cognac and stock.
Deglaze the pan with the cognac, then cook until the pan is almost dry. Now add the morels and their liquor along with the chicken or meat stock, and steak juice, then cook until the pan is almost dry again, about 5 minutes. Add the cream reduce for a few minutes until it thickens, season with salt and pepper. Serve the steaks with the sauce on the side.
Notes
Serve with some seasonal vegetables, like braised greens and maybe some roasted fingerling potatoes