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