lb tenderloin after trimming and tying
cup boiling water
oz dried morels
tbsp peppercorns crushed
cup water with 1 tbsp beef concentrate
cups heavy cream
1. Preheat oven to 400 2. Soak morels in boiling water. Reserve soaking liquid. Sparsely chop morels 3. Crush peppercorns and bring to simmer in olive oil, let cool. 4. Season meat with oil and peppercorns and salt. 5. Brown meat on all sides in butter and place in oven on rack. Cook until 125. 6. Deglaze pan and strain to remove excess peppercorns . 7. Make sauce. Sauté shallots in remaining 2 tbsp butter. Stir in morels. Add heavy cream, reserved soaking liquid, stock and slightly reduce. Thicken with cornstarch.