Beef Tenderloin Steaks Stuffed With Morels

Recipe Ingredients

4 cups	948ml	Hot water
2 1/2 oz	71g	Dried morel mushrooms - (to 3 oz)
4 teaspoons	20ml	Olive oil - plus
2 tablespoons	30ml	Olive oil
6 tablespoons	90ml	Minced shallots
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 cup	59ml	Brandy
1 cup	237ml	Dry white wine
1/2 cup	118ml	Canned beef broth
1 cup	237ml	Whipping cream
4		Beef tenderloin steaks, 1 1/2" thk - (abt 8 oz ea)

Recipe Instructions

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 saute 1 minute. Add chopped mushrooms; saute 5 minutes. Season stuffing with salt and pepper.

Heat 1 tablespoon oil in large skillet over medium-high heat. Add 4 tablespoons shallots; saute 3 minutes. Add sliced mushrooms; saute 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.

Source:
Bon Appetit, November 1995

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