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Buffalo Ribeye and Morel Mushroom Sauce

Buffalo ribeye topped with morel sauce, prosciutto wrapped asparagus and twice baked garlic mashed potatoes. I made adjustments to the ingredients once I cooked this. In the ingredients below I reduced the amount of shallots and wine and bumped the cream up a bit. While the meal was delicious, I wanted the sauce to be a bit creamier and more of a tan color instead of so red.

Steak and Morel Sauce Ingredients:

  • 2 steaks – I used a buffalo ribeye and a beef filet
  • 3 tbsp butter
  • 1/2 shallot, finely sliced
  • 1/4 cup red wine
  • 1 cup beef stock
  • 12 morel mushrooms
  • 1 tsp fresh thyme, minced
  • 3 oz heavy cream
  • salt and pepper

Prosciutto Wrapped Asparagus Ingredients:

  • asparagus
  • prosciutto
  • olive oil or grape seed oil

Ingredients

Baked Garlic Mashed Potatoes Ingredients:

  • 4 Yukon Gold
  • 1/4 scallion minced
  • 1 heaping forkful of minced garlic
  • 1/2 cup of sour cream
  • salt and pepper
  • milk

Mashed Potaotes Ingredients

So you may be wondering what brought on this sudden interest in morel mushrooms? When I was in my teens we used to find them on our farm. My grandmother would just fry them in butter. We would eat pounds of them in one sitting. I moved away to Arizona and have only had them a couple of times since. Every time was in a restaurant and they were used as a topping of some other food. Non-the less it always took me back to waiting in the kitchen for my grandmother to set the first plate of fried morels down and we would attack them.

About a month ago I was planning a trip to upper lower Michigan. I was searching the Internet for things to do and see while we were there. To my delight I found out that Boyne City was having their 51st Annual Boyne City Morel Mushroom Festival. YES! Despite the weather the festival was packed. Short video of the event, I filmed. We picked up about 1/2 pound of morels for $20 bucks and brought them back to Arizona with us.

51st Annual Boyne Morel Mushroom Festival

Cut the Yukon Golds into 1/4s and them for 15 – 20 minutes. They should be fork tender.

Boiling Potatoes

Strain the cooked potatoes and let them sit for a minute so the excess water will evaporate.

Pre-heat the oven to 400 degrees.

Boiled Potatoes

Add garlic, butter and sour cream to the mixing bowl.

Mashed Potatoes Ingredients Added

Add potatoes, salt and pepper.

Boiled Pototoes Added To Other Ingredients

I ended up picking some of this milk up and decided to use it instead of the other milk I had. This stuff is crazy good. It came in a glass bottle with the cream floating on top. I will be getting more and try making butter with it.

Organic Milk

Pre-heat your BBQ grill to high.

Mix ingredients in mixer. Add a little bit of milk and mix until smooth but still stiff. I don’t have pictures of this part. Take the mashed potatoes and make 2/3 cup dollops in a greased oven safe pan.

Mashed Potatoes

Trim tough ends off of Asparagus. These were huge. They were as big around as my thumb.

Trimmed Asparagus

Wrap asparagus with Prosciutto, leaving the tips exposed. Brush the tips with olive oil or grape seed oil. This will help prevent them from drying out like mine did.

Place the potato dollops and asparagus on the center rack and cook for 20 minutes.

Asparagus Wrapped in Prosuitto

While the vegetables are cooking you have time to prepare the rest of the meal.

The Morels had dried out some, so I had to rehydrate them. It is generally recommended to use warm water, however I chose to use warm beef broth. It turned out to be a good decision.

Morels Soaking In Beef Broth

Peel and thinly slice the scallion. Only use half of the scallion in the sauce.

Sliced Scallions

Melt 3 tablespoons of butter over medium heat.

Melting Butter

Add scallions to the melted butter.

Add Scallions To Butter

Season steaks while scallions are cooking. As usual, I used Fast Eddies.

Fast Eddies Seasoned Steaks

Saute the scallions until they start to slightly brown.

Sauteed Scallions

Add red wine to onions.

Add Red Wine

Add Morels to the sauce.

Put your steaks on the pre-heated grill.

Add Morels To Sauce

Add heavy cream to sauce.

Heavy Cream And Beef Broth Added

Reduce sauce for about 5 minutes.

Reducing Sauce

Remove the cooked steaks from the grill and let rest.  Once the sauce is thickened plate the meal and cover steak with the sauce.

The meal turned out really great. Soaking the morels in the beef broth made them taste even more meaty than they usually do. The potatoes had a nice crust to them and I could have eaten twice as much asparagus. I liked them better than when they are wrapped with bacon believe it or not. The Prosciutto did not overwhelm the taste of the asparagus like bacon can.

Plated Meal

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