Carmelo’s Brandy and Morel Mushroom Sauce

Carmelo’s Brandy & Morel Mushroom Sauce

We just received a delivery of the first morel mushrooms of the season – don’t miss out! The fresh morel season is short.

Mushrooms and beef are a classic couple, especially when accompanied by a crisp salad and a starch, such as pasta or a baked potato. This sauce is terrific over any Marin Sun Beef, such as the Rib-Eyes or the New York Strip steaks. You can even double the recipe to top a Tri-Tip Roast. This recipe makes enough sauce to evenly top 4 servings of beef.


  • 1 ½ dozen large morel mushrooms, sliced

    Robbie Sigona with a delivery of new morel mushrooms

  • 3 Tbl. Sigona’s Fresh Press extra virgin olive oil
  • 2 garlic cloves, minced
  • 4 Tbl. brandy
  • 1 cup beef broth (any type of stock or broth will work)
  • 2 Tbl. heavy cream
  • Salt & pepper to taste

In a large sauté pan, heat the olive oil over medium high heat. Add the sliced morels and stir gently to coat. After the oil is absorbed and the morels begin to look cooked down, add in the garlic and sauté for about 2 minutes. Remove the mushrooms and set aside.

In the same pan, add beef, season with salt and pepper and sauté to your liking (to reach medium rare, sauté for about 5-6 minutes a side). Remove and place cooked beef to serving platter, leaving any brown bits or juices in the pan.

To the same pan (yes, we are fans of the 1-pan method), add the brandy to deglaze the pan and stir, scraping the bottom to loosen any leftover brown bits. Let the brandy reduce about 1-2 minutes and then add the stock and bring to a light boil. Add in the cream and reduce to low heat. Reintroduce the morels, season with salt and pepper, and simmer the sauce for 1-2 minutes, stirring consistently. Once the sauce is thickened, pour it directly over the steaks. Serve immediately.

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