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1
For the vinaigrette, clean and chop one morel.
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2
In a small pan, combine the oil with the chopped morel and warm over low heat until the oil reaches 125 to 135 degrees, or is warm to the touch.
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3
Allow to steep for two hours.
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4
Reserve.
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5
Remove the morel pieces from the oil after they have steeped.
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6
Discard the pieces.
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7
In another bowl, combine the vinegar, mustard and the seasonings and mix thoroughly.
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8
Gradually whisk in three-quarters of a cup of the morel oil or a bit more, depending on the acidity of the vinegar.
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9
Reserve.
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10
For the salad, tear the lettuce into bite-size pieces, wrap in a towel and refrigerate.
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11
In a small pot of lightly salted boiling water, add the peas and a little lemon juice and cook the peas for six to 10 minutes, until tender.
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12
Drain under cold running water and drain again.
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13
Reserve.
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14
Repeat the same process with the fava beans, adding the remaining lemon juice.
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15
Reserve.
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16
Repeat the process with the scallions, simmering them for one to two minutes.
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17
Drain thoroughly and reserve on paper towel.
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18
Repeat the process with the potatoes and cook for about 12 minutes, or until tender.
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19
Drain thoroughly and reserve in a covered pot.
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20
If the potatoes are larger than the size of a quarter, cut them in halves or quarters.
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21
In a small saucepan, heat the stock over medium heat, add the cleaned and trimmed morels and simmer for five to seven minutes, or until tender.
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22
Drain and reserve, saving the stock for some other use.
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23
To prepare the relish, chop the tomatoes very fine or pulse once or twice in a food processor.
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24
Add the cumin, oil and seasonings.
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25
If too thick, add a little of the reserved juice of the tomato and chill.
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26
Preheat the oven to 325 degrees.
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27
In a large skillet, heat about one tablespoon of the remaining oil.
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28
Season the steak with kosher salt and pepper and raise the heat under the skillet.
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29
Sear the steak for about five minutes on each side, until lightly crusted and browned.
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30
Transfer the steak to the oven and bake for eight to 12 minutes, or until it is done to your preference.
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31
Let it rest while you cut the greens.
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32
In a large bowl, toss the lettuce with enough vinaigrette to coat, then divide among four plates.
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33
Repeat the process with the vegetables and morels.
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34
Trim the fat from the steak and slice the meat into thin strips.
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35
Arrange the slices over the greens and vegetables in lattice fashion and sprinkle with chervil.
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36
Add a little of the tomato relish on the side of each plate and serve.
