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French-Style Steaks and Skewers of Rosemary-Scented Morels

French-Style Steaks and Skewers of Rosemary-Scented Morels
Boneless slices of rib-eye steak make an excellent choice to accompany woodsy morel mushrooms. The mushrooms are threaded on wooden or metal skewers and laid atop a bed of rosemary branches to grill. If desired, use 8 rosemary branches in place of the skewers and soak in water to cover for 20 to 30 minutes before threading 3 mushrooms on each branch.

Ingredients:

  • 24 fresh morel mushrooms, brushed clean
  • 1 tsp. freshly ground pepper, plus more, to taste
  • 3/4 tsp. salt, plus more, to taste
  • 2 Tbs. unsalted butter, cut into bits
  • 4 fresh rosemary branches, each about 8 inches
      long
  • 4 boneless rib-eye steaks, each about 1/3 lb.
      and 1/2 inch thick

Directions:

Prepare a fire in a grill.

Thread the morels onto 4 skewers, dividing them evenly. (If using wooden skewers, first soak in water to cover for 20 to 30 minutes.) Season the mushrooms with the 1 tsp. pepper and the 3/4 tsp. salt and dot with the butter. Lay a 12-inch square of heavy-duty aluminum foil on a work surface and place the rosemary branches on it in a single layer. Top each length of rosemary with a skewer.

When the coals are medium-hot, place the skewer-topped aluminum foil on the grill rack and grill, turning the skewers often, just until the mushrooms are cooked through, 3 to 4 minutes. Remove from the grill and discard the rosemary branches. Roll each skewer in the buttery juices that have accumulated on the foil before serving. Keep warm until the steaks are grilled.

Place the steaks on the rack over hot coals and grill, turning once, for 2 to 3 minutes per side for medium-rare, 3 to 5 minutes per side for medium. Season with salt and pepper and transfer to 4 individual plates. Top each steak with a morel skewer and serve immediately.
Serves 4.
Adapted from Williams-Sonoma Lifestyles Series, Casual Outdoor Dining, by Georgeanne Brennan (Time-Life Books, 1998).