Beef Tenderloin Steaks Stuffed with Morels
Beef Tenderloin Steak Recipe - How To Cook The Perfect Steak


  Home    |   Recipe Indexes   |   Dinner Party Menus   |   Food History   |   Diet - Health - Beauty

Baking Corner |  Regional Foods | Cooking Articles Hints & Tips | Culinary Dictionary | Newspaper Columns


Follow What's Cooking America on Facebook


Photo from My Recipes web site.

This recipe is from Bon Appetit Magazine, November, 1995 issue. The recipe is originally from Tony's Restaurant in St. Louis, Missouri.

Beef Tenderloin Steaks Stuffed with Morel Recipe

Cooking the Perfect Steak - Learn how to cook the perfect steak. Check out all of Linda's Beef Recipes using various cuts of beef.
 


cast iron frying pansShop What's Cooking America - Check out What's Cooking America's large selection of cast-iron pans and skillets, cast iron griddles, cast iron Dutch ovens, and Linda's favorite Super-Fast Thermapen Thermometer.




Beef Tenderloin Steaks Stuffed with Morel Recipe

Recipe Type: Beef, Wine, Mushrooms, Wine
Yields: 4 servings
Prep time: 60 min
Sauce cook time: 40 min
Steak cook time: 12 min


Ingredients:

4 cups boiling water (to cover mushrooms)
2 1/2 to 3 ounces dried morel mushrooms
4 teaspoons plus 2 tablespoons olive oil
6 tablespoons minced shallots or green onions
Coarse salt and freshly-ground black pepper to taste
1/4 cup brandy
1 cup dry white wine
1/2 cup beef broth
1 cup heavy cream
4 (1 1/2-inch thick) Beef Tenderloin (Filet Mignon) steaks, approximately 8 ounces each


Preparation:

Mix water and mushrooms in large bowl. Let stand 30 minutes. Drain, reserving 1 cup liquid. Finely chop 1/2 of the mushrooms. Slice remaining mushrooms; set aside.

Making Mushroom Stuffing: Heat 4 teaspoons olive oil in a 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.

Cut small slits or pockets (2 1/2-inch-wide by 1 1/2-inch-deep) in the side of each steak. Press 1/4 of Mushroom Stuffing into each pocket. Secure with toothpicks. Set aside until ready to cook.

Making Mushroom Sauce: Heat 1 tablespoon oil in large skillet over medium-high heat. Add remaining 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 white wine; boil 3 minutes. Add beef broth and reserved mushroom liquid, leaving any sediment behind; boil 5 minutes. Add cream; boil until thickened, about 8 minutes. Set aside until ready to use.

Heat 1 tablespoon oil in heavy large skillet over medium-high heat (I like to use my Cast-Iron Pots and Pans). Sear the steaks, moving them with tongs a little so they don't stick to the bottom, for 5 to 6 minutes per side. Use a meat thermometer to test for doneness:

Rare - 120 degrees F.
Medium Rare - 125 degrees F.
Medium - 130 degrees F.
 

 

What constitutes rare and medium-rare cooked meat? To satisfy government home economists, the Beef Council says rare beef means an internal temperature of 140 degrees F. Well, that is ok if you like well-done and dry meat. If you like moist, rosy meat (like I do), rare begins at 120 degrees and starts to become medium rare at 125 or 130 degrees. To cook your meat properly, you must purchase and use a good instant-read digital meat thermometer.

This is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the Super-Fast Thermapen Thermometer is used by chefs all over the world. To learn more about this excellent thermometer and to also purchase one (if you desire), just click on the underlined: Thermapen Thermometer.

Residual Heat or Carry-Over Cooking: Remember, the steak will continue to cook as it sets. The temperature will rise to 125 degrees F. to 130 degrees F. internal temperature (medium rare) at 15 to 20 minutes. So, pay attention to how long you let the cooked steak sit before serving.

Residual Heat Definition: Carry-over cooking is caused by residual heat transferring from the hotter exterior of the meat to the cooler center. As a general rule, the larger and thicker the cut of meat, and the higher the cooking temperature, the more residual heat will be in the meat, and the more the internal temperature will rise during resting due to carry-over cooking. This means the meat must be removed from the heat at an internal temperature lower than your desired final internal temperature, allowing the residual heat to finish the cooking.

 


Transfer perfectly cooked steaks to serving plates.

Add prepared Mushroom Sauce to skillet; bring to simmer, scraping up any browned bits. Spoon prepared Mushroom Sauce over steaks.

Makes 4 servings.
 

 




Additional Outstanding Steak Recipes:


Beef Tenderloin Steaks Stuffed with Morels

 

Cabernet-Cherry Filet Mignon
Cabernet-Cherry Filet Mignon

grilled cabernet filet mignon
Cabernet Filet Mignon

Chipotle Grilled Filets
Chipotle Grilled Filets

Grilled Beef Tenderloin in Cabernet Sauce
Grilled Beef Tenderloin in Cabernet Sauce

grilled T-Bone Steak
Grilled Filet Mignon or T-Bone Steaks

Steak Au Poivre
Peppered Top Sirloin Steak

Steak Diane
Steak Diane

Beef Wellingtons with Peppercorn Sauce
Individual Beef Wellingtons witn Peppercorn Sauce