Beef Tenderloin Steaks Stuffed With Morels
- 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)
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.