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Châteauneuf and Château...briand with Morel mushrooms

Châteauneuf and Château...briand with Morel mushrooms

Food and Wine pairing : Châteaubriand with Morel mushrooms

 

 

 

 

 

 Ingredients

  • 4 slices of Châteaubriand
  • 1 leek, 1 carrot
  • 1 bag of morel mushrooms
  • 50g of butter
  • 1 glass of dry white wine
  • 2 spoons of double cream
  • salt, pepper

Preparing the recipe

  • Put the dried morels in a bowl with warm water (for at least 1 hours).
  • Finely chop the white part of the leek and cut up the carrot in thin slices, lightly browning them in a pan with a pat of butter. 
  • When the vegetables have a little colour, sprinkle in the flour and stir a few moments with a wooden spoon until the flour turns a little brown.
  • Add in the white wine and a glass of hot water. Salt, pepper and let simmer 15 minutes without the lid.
  • Then pour the sauce through a sieve into a pan, add the cream and the strained morels. Let cook 7 to 8 minutes on low heat.
  • Sear the meat at high heat in a pan. Salt, pepper and place it on the serving plate. 
  • Coat the tournedos with the morel sauce and enjoy.

Pairs great with a: Châteauneuf-du-Pape (red) Les Cailloux for its elegance and finesse