Serves 2. Recipe by Chef Robert Stricklin of The Keeter Center.
2 ounces dried morel mushrooms
½ cup breadcrumbs
2 tablespoons Kosher salt
2 teaspoons freshly ground black pepper
1 16-ounce Kansas City strip steak
4 tablespoons olive oil
8 Cipollini onions, peeled
2 tablespoons shallot, finely diced
3 sprigs fresh thyme
2 tablespoons balsamic vinegar
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
2 tablespoons unsalted butter
¼ cup ketchup
Cover eight of the dried mushrooms with hot water for 1 hour. Set aside. Heat oven to 400°F. Using a food processor, finely grind the remainder of the dried mushrooms and the breadcrumbs. In a small bowl, season the ground mushroom and breadcrumb mixture with salt and pepper. Coat the KC strip on all sides with the mixture. In a large sauté pan, heat the olive oil. Brown the KC strip evenly. Remove from heat, and place the KC strip and the Cipollini onions into a roasting pan. Reserve the sauté pan and drippings for preparing the sauce. Roast the strip for 10 minutes. The beef is best served medium-rare, or 110°F. While the meat is cooking, prepare the sauce by removing most of the oil from the sauté pan. Add the shallots and the 8 reserved mushrooms. Cook for 1 minute over low heat. Add the thyme, balsamic vinegar, Worcestershire, Dijon and ketchup. Finish with the unsalted butter. Slice the strip, and divide onto two plates.