Makes: 1 serving

More than 45 minutes

a little complex

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  • 1 rib steak
  • 30g of dried Morels
  • 15cl of liquid cream
  • 1 shallot
  • 2 parsnips
  • 1 Zucchini
  • 1 lemon
  • A few hazelnuts
  • Salt
  • Pepper
  • Butter
  • Olive oil


1. Marinated Zucchini:

With the mandolin cut the zucchini, then marinate the strips with olive oil, the lemon juice, salt and pepper.

2. Morels with cream:

Rehydrate the morels in the simmering water for 20 min. Drain, keep rehydration juice and reduce by half.

In a frying pan, saute the shallots, add the cream and a small ladle of juice of rehydration of the morels. Let it reduce until the consistency of the sauce coats the spoon. Add the morels. Season with salt and pepper. Add the lemon zest

3. Parsnip puree:

In a saucepan, caramelize slightly cut parsnips in a little butter. Put the water height. Cook for 20 minutes. Mix, then season. Dilute with a little cream to make it more creamy.

4. Rib steak:

Remove the meat at least an hour in advance. In a pan with hot oil, caramelize the first side. Return, then lower the burner, add a knob of butter. Let stand in an oven at 80 ° C

5. Crush the hazelnuts and mix them with a lemon zest.

6. Prepare and enjoy.

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