4 c Hot water
2 1/2 oz Dried morel mushrooms
4 ts Olive oil; plus
2 tb Olive oil
6 tb Minced shallots
1/4 c Brandy
1 c Dry white wine
1/2 c Canned beef broth
1 c Whipping cream
4 Beef tenderloin steaks;
1 1/2 inch thick)
Mix water and mushrooms in large bowl. Let stand 30 minutes.
Drain, reserving 1 cup liquid. Finely chop half of mushrooms.
Slice remaining mushrooms.
Heat 4 teaspoons oil in medium skillet over medium heat. Add 2
tablespoons shallots and saute, 1 minute. Add chopped mushrooms;
saute, 5 minutes. Season stuffing with salt and pepper.
Heat 1 tablespoon oil in large skillet over medium-high heat. Add
4 tablespoons shallots; saute, 3 minutes. Add sliced mushrooms;
saute, 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.
Cut 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.
Notes: This elegant dish from Tony's in St. Louis, Missouri, is
perfect for a small dinner party. At the restaurant, they serve it
with sauteed spinach.
