Beef Tenderloin Steaks Stuffed with Morels

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

Check out all of Linda's Beef Recipes using various cuts of beef.

Beef Tenderloin Steaks Stuffed with Morels

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
Salt and 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 steaks, approximately 8 ounces each
 

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.

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.

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.

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 dressing into each pocket. Secure with toothpicks.

Heat 1 tablespoon oil in heavy large skillet over medium-high heat (I use my Cast-Iron Pots & Pan). 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:

Transfer to serving plates. Add sauce to skillet; bring to simmer, scraping up any browned bits. Spoon sauce over steaks.