Beef Tenderloin Steaks Stuffed With Morels

Beef Tenderloin Steaks Stuffed With Morels
Beef Tenderloin Steaks Stuffed With Morels

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 4

    cups hot water

  • 2 1/2

    ounces dried morel mushrooms - (to 3 oz)

  • 4

    teaspoons olive oil plus

  • 2

    tablespoons olive oil

  • 6

    tablespoons minced shallots

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 1/4

    cup brandy

  • 1

    cup dry white wine

  • 1/2

    cup canned beef broth

  • 1

    cup whipping cream

  • 4

    beef tenderloin steaks, 1 1/2" thk (abt 8 oz ea)

Directions

Mix water and mushrooms in large bowl. Let stand 30 minutes. Drain, reserving 1 cup liquid. Finely chop half of mushrooms. Slice remaining mushrooms. Heat 4 teaspoons oil in medium skillet over medium heat. Add 2 tablespoons shallots and sauté 1 minute. Add chopped mushrooms; sauté 5 minutes. Season stuffing with salt and pepper. Heat 1 tablespoon oil in large skillet over medium-high heat. Add 4 tablespoons shallots; sauté 3 minutes. Add sliced mushrooms; sauté 4 minutes. Mix in brandy and boil until almost no liquid remains, about 2 minutes. Add wine; boil 3 minutes. Add broth and reserved mushroom liquid, leaving any sediment behind; boil 5 minutes. Add cream; boil until thickened, about 8 minutes. Cut 2 1/2-inch-wide by 1 1/2-inch-deep pocket in side of each steak. Press 1/4 of stuffing into each pocket. Secure with toothpicks. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add steaks; cook to desired doneness, about 4 minutes per side for medium-rare. Transfer to plates. Add sauce to skillet; bring to simmer, scraping up any browned bits. Spoon sauce over steaks. This recipe yields 4 servings.

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