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Beef Tenderloins Stuffed With Morels And Ramps


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  • 1 pound fresh morel mushrooms
  • 4 teaspoons olive oil plus
  • 2 tablespoons olive oil
  • 6 tablespoons minced ramps divided
  • 1/4 cup brandy
  • 1 cup dry white wine
  • 1/2 cup beef broth
  • 1/2 cup water
  • 1 cup whipping cream
  • 4 beef tenderloin steaks, 1 1/2" thk - (abt 8 oz ea)


Servings 4


Step 1

Finely chop half of the morels and slice the remaining, keeping them separate. Heat 4 teaspoons of oil in a medium skillet over medium heat and add the ramps. Saute for about 1 minute. Add the chopped mushrooms and saute for about 5 minutes. Season the stuffing with salt and pepper to taste.

Heat 1 tablespoon of olive oil in a large skillet over medium to medium-high heat. Add 4 tablespoons of ramps and saute for about 3 minutes. Add the sliced mushrooms and saute for an additional 4 minutes.

Mix in the brandy and boil until very little liquid remains. This should take about 2 minutes. Add the wine and boil for approximately 3 minutes. Add the broth and the half-cup of water and allow to boil for about 5 minutes. Add the cream and simmer until thickened. This should take about 8 minutes.

Cut slits in the side of each tenderloin, just large enough to accommodate 1/4 of the stuffing. Press 1/4 of the stuffing into each steak and secure with toothpicks.

Heat 1 tablespoon of oil in a large, heavy skillet over medium-high heat. Add the steaks and cook to desired doneness. This will take about 4 minutes per side for medium-rare. Transfer to plates.

Add the sauce to the skillet, bring to a simmer, and scrape up any browned bits in the pan. Spoon the sauce over the steaks.

This recipe yields 4 servings.

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