Beef Tenderloin Steaks Stuffed with Morels

4.5(24)

This elegant dish from Tony's in St. Louis, Missouri, is perfect for a small dinner party. At the restaurant, they serve it with sautéed spinach.

by Epicurious·published 2004-08-20

Open original recipe

Servings

Serves 4

Total time

—

Calories / serving

—

Ingredients (9)

serves

4 cups hot waterwater
2 1/2 to 3 ounces dried morel mushroomsmushroom
4 teaspoons plus 2 tablespoons olive oiloil
6 tablespoons minced shallotsshallot
1/4 cup brandybrandy
1 cup dry white winewhite-wine
1/2 cup canned beef broth
1 cup whipping creamcream
4 1 1/2-inch-thick beef tenderloin steaks (about 8 ounces each)

Instructions (4 steps)

01Mix water and mushrooms in large bowl. Let stand 30 minutes. Drain, reserving 1 cup liquid. Finely chop half of mushrooms. Slice remaining mushrooms.
02Heat 4 teaspoons oil in 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.
03Heat 1 tablespoon oil in large skillet over medium-high heat. Add 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 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.

04Cut 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.

Pantry check

Data quality

servings.value✓

times.totalMinutes—

nutrition.calories—

recipeCuisine—

recipeCategory—

rating✓

description✓

image (URL only)✓

Not rich — missing servings, total time, or calories.