- 1½-2 ounces dried morels, brushed, reconstituted and drained (at least 1 cup liquid reserved, divided)
- 2 tablespoons olive oil
- 4 boneless rib-eye steaks (1/2-inch thick) preferably piedmontese beef or bison, rinsed in cool water and patted dry with paper toweling
- 6 garlic cloves, peeled and finely chopped
- 1 ½ cups red zinfandel (Note: the better the wine, the better the sauce)
- ½ cup reserved morel liquid
- 2 ½ teaspoons ponzu (or citrus-flavored soy sauce)
- 4 tablespoons butter substitute
- 4 teaspoons chopped fresh rosemary
In a large nonstick sauté pan, add reconstituted morels and ½ cup of reserved liquid; cook over medium-high heat for 6-8 minutes (adding more liquid if necessary during cooking process); stirring frequently. When morels have absorbed all liquid, remove from heat and cool slightly; place in a bowl. Cut the morels in half lengthwise (or if very small, keep them whole); set aside.
In a 12-inch nonstick sauté pan or heavy skillet, heat oil over medium-high heat until oil appears to shimmer; sauté the rib eyes (don’t crowd pan; do in shifts as necessary) about 3 ½ minutes each side for medium-rare (or cook to desired doneness—if cooking bison, keep it medium-rare). Note: Turn steaks only once.
Repeat with remaining steaks. Transfer to a platter and cover with aluminum foil to hold temperature.There should not be much oil left; if more than a teaspoon or two, remove excess oil but not the brown pan bits. In the same pan, sauté garlic over medium heat until light brown, about 1 minute. Add wine and bring to a boil, stirring constantly and scraping the bottom of the pan until liquid is reduced by half, about 3 minutes. Add morel liquid, ponzu and any other juice collected from the steak platter; reboil until reduced slightly. Reduce the heat to medium-low and whisk in the butter substitute and rosemary; add morels. Divide the wine sauce and morels equally and spoon over each steak.