Morel mushroom sauce.
Sorry for my blatant lack of measurements, but I eyeballed it all.
Started with clarified butter, app 2 TBSP of shallots and app 3 oz of morel mushrooms and sweated them. Added app 1 cup of white wine (chard) and reduced till about two fl oz of wine remained. Added a pint of demi glace and let reduce just slightly.
Seasoned with salt and pepper, added a tsp of each fresh thyme, fresh sage, fresh italian parsley and mounted it with about a TBSP of Maitre D butter.
It turned out very, very well. I was happy with it. Served in on filets that I seared in a pan and finished in the oven.
If you don't like chicken fried steak, then I don't like you.