Elk Ribeye Toasts with Whisky-Morel Mushroom Sauce
Ingredients
- 2 ounces dried morel mushrooms
- 1 1/2 cups whiskey
- 8 ounces elk ribeye
- 3 tbsp butter
- 1 small shallot minced
- 1/2 cup heavy cream
- 1/2 tsp fresh thyme
- olive oil
- 1 baguette sliced into 1 inch thick pieces
- salt and pepper
- micro greens for garnish
Instructions
- Soak mushrooms in whisky for 1 hour or until soft. Slice into bite-size pieces.
- While mushrooms rehydrate,start grill or campfire and season meat with salt and pepper.
- Sear elk for 5-7 minutes per side. Let rest.
- In a saucepan, heat butter until foamy. Saute shallots until soft. Add mushrooms and cook for 3-5 minutes. Add cream and thyme. Cook until velvety smooth and season with salt and pepper.
- Brush slices of baguette with a light coat of olive oil. Toast on both sides.
- Slice elk into thin portions.
- Assemble toast with steak and top with sauce. Garnish with microgreens.