Difficulty: Easy
Allow the butter to soften, then incorporate Guérande salt and finely chopped herbs. Roll into a cylinder in foil and chill.
Lightly salt the steaks and grill to your preferred doneness. Keep warm.
Clean and slice the mushrooms. Sauté with finely chopped shallots in a little salted butter until all liquid evaporates.
Set aside, deglaze the pan with Calvados, reduce, then add veal jus and reduce further.
Two options: Whisk the herb butter into the sauce while swirling, then nap over the steaks on hot plates; or slice the chilled butter log and top the hot steaks on plates, grilling briefly.
Finish with fresh grinds of black pepper. Arrange the wild mushrooms around the steaks.
This recipe also works beautifully with sirloin or entrecôte.
Culinary Ideas from Chef Hubert
