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.
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 like to use my
Cast-Iron Pots & 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.
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 sauce to skillet; bring to simmer, scraping up any browned bits. Spoon sauce
over steaks.
Makes 4 servings.
