It’s the heart of morel season in the heart of America and we’ve procured a big bag that was foraged by friends of friends. Lots of grocery stores have morels in stock this time of year, but this recipe will work great with all different kinds of mushrooms if you can’t get your hands on morels.

We wanted to highlight the flavor of the morels without totally overpowering them. However, knowing morels come but once a year, we wanted to cook something suitably decadent to mark the occasion. We pulled out a favorite steak sauce recipe that is simple but delicious.

This simple sauce has great flavors: cured pancetta, shallots, cognac, and cream. As great as this works on an elegant cut of steak like the KC Strip, it also works magic on cheaper cuts of steak, as well as pork chops.

Cognac Morel Steak
2 thick-cut KC strip steaks
2 shallots, diced
1 cup of morel mushrooms, roughly cut
½ cup cubed pancetta
½ cup heavy cream
2 tablespoons cognac
salt and pepper

Drizzle the steaks with olive oil, kosher salt, and freshly ground black pepper, then allow them to sit at room temperature for 30-60 minutes. Light a fire in your charcoal grill and set it up for direct grilling.


Sear the steaks over the fire for about 2½ minutes and then rotate 45 degrees to achieve grill marks. Cook for another 2½ minutes and then flip the steaks. Repeat the same process on the other side, cooking for 2½ minutes, rotate, 2 ½ more minutes, a total of 10 minutes for medium rare. Place the steaks on a platter and cover with tinfoil.


In a frying pan warmed over medium high heat, cook the pancetta until brown, then remove, and set aside. Add the shallots to the pancetta drippings and cook for 30 seconds. Add the morels and stir as they cook for about 5 minutes. Pour the cognac in to deglaze the pan and scrape the brown bits of pancetta and mushroom from the bottom of the pan. Add the cream and pancetta and stir to incorporate. Pour the cream sauce immediately over the steaks and enjoy.