Prepared and served during Culinary workshops at Similkameen Valley Foray and Feast 2026 June 1-4 where morels graced every meal and many foray baskets.
Flank Steak with Blueberry-Morel Demi Glace
Prepared and served during Culinary workshops at Similkameen Valley Foray and Feast 2026 June 1-4 where morels graced every meal and many foray baskets.
Ingredients
- 8 oz Morels 8-10/person
- 2½ T butter
- 7 T canola oil
- 2 cloves garlic
- 2 shallots
- 1 T tomato paste
- 1 tsp porcini powder
- ½ c red wine
- 1½ c beef stock bone marrow; try to make your own rich stock
- ⅓ T Worcestershire sauce
- 2 sprigs thyme
- 1½ juniper berries grind well
- 1 bay leaf
- ⅓ lb blueberries
- 1 tsp soy sauce
- 1 tsp balsamic vinegar or red wine vinegar
- 2 T demi-glace up to ¼ cup
- 2.5 lbs flank steak
- 5 tsp fresh ground pepper
- Salt
Instructions
Steak
- Rub salt thoroughly on the steak 8-24 hrs before. Keep in fridge and set on a grate if you can so it can dry on all parts.
- Rinse and dry it before cooking, below.
Sauté
- In equal parts by volume of butter and oil, sauté the shallots at least 5 minutes on med-low heat.
- Add the garlic, cover and let sauté 10 minutes more keeping the moisture in so they don’t singe, and continue to cook, almost caramelizing.
- Uncover and add the tomato paste and cook a few minutes to heat up.
- Add the porcini powder and stir as it cooks a few more minutes. It will start to dry out.
Morels
- Simultaneously and separately, sauté the Morels either in their reconstituting water or, if fresh, in a dry pan until they give off their water completely and the pan is almost dry.
Combine
- Add the Morels to the shallot mixture. Stir until it heats up. They can even slightly singe.
- Add the wine and reduce to half volume.
- Add the stock and all other ingredients.
- Cook 15-25 minutes until it reduces again by half volume.
- Add vinegar and demi-glace for the last minute, just to warm up.
Steak
- Rub the flank steaks dry with paper towels, then coat lightly with oil, then coat moderately with salt and pepper.
- BBQ 4 to 5 minutes a side, if grill gives even heat and is covered, paying attention to where the heat is hottest and the thickness of the meat. Let it rest.
- Slice across the grain ½” thick, cover well with the marinade.
Nutrition
Calories: 391kcalCarbohydrates: 8gProtein: 34gFat: 23gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 94mgSodium: 341mgPotassium: 771mgFiber: 2gSugar: 4gVitamin A: 164IUVitamin C: 4mgCalcium: 56mgIron: 6mg
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