Beef Tenderloin Steaks Stuffed With Morels
- 4 c. warm water
- 2 1/2 ounce dry morel mushrooms - (to 3 ounce)
- 4 tsp extra virgin olive oil plus
- 2 Tbsp. extra virgin olive oil
- 6 Tbsp. chopped shallots Salt to taste Freshly-grnd black pepper to taste
- 1/4 c. brandy
- 1 c. dry white wine
- 1/2 c. canned beef broth
- 1 c. whipping cream
- 4 x beef tenderloin steaks, 1 1/2" thk (abt 8 ounce ea)
- Mix water and mushrooms in large bowl. Let stand 30 min. Drain, reserving 1 c. liquid. Finely chop half of mushrooms. Slice remaining mushrooms.
- Heat 4 tsp. oil in medium skillet over medium heat. Add in 2 Tbsp. shallots and saute/fry 1 minute. Add in minced mushrooms; saute/fry 5 min. Season stuffing with salt and pepper.
- Heat 1 Tbsp. oil in large skillet over medium-high heat. Add in 4 Tbsp. shallots; saute/fry 3 min. Add in sliced mushrooms; saute/fry 4 min. Fold in brandy and boil till almost no liquid remains, about 2 min. Add in wine; boil 3 min. Add in broth and reserved mushroom liquid, leaving any sediment behind; boil 5 min. Add in cream; boil till thickened, about 8 min.
- 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 Tbsp. oil in heavy large skillet over medium-high heat. Add in steaks; cook to desired doneness, about 4 min per side for medium-rare.
- Transfer to plates. Add in sauce to skillet; bring to simmer, scraping up any browned bits. Spoon sauce over steaks.
- This recipe yields 4 servings.
- Comments: This elegant dish from Tony's in St. Louis, Missouri, is perfect for a small dinner party. At the restaurant, they serve it with sauteed spinach.
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