Beef Tenderloin with Morels & Tarragon-Marsala Sauce
.
Yield
2 servingsPrep
10 minCook
16 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | ounces |
mushrooms, morel
fresh |
* |
| ½ | cup |
beef stock
|
|
| 12 | ounces |
beef, tenderloin
steaks |
*
|
| 2 | tablespoons |
butter
divided, 1/4 stick |
|
| ¾ | cup |
scallions, spring or green onions
chopped |
|
| ⅓ | cup |
heavy whipping cream
|
|
| 1 | tablespoon |
tarragon leaves
fresh, chopped |
|
| 1 | teaspoon |
tarragon leaves
fresh, chopped |
|
| 1 | tablespoon |
marsala wine
dry |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 173.4 | ml/g |
mushrooms, morel
fresh |
* |
| 118 | ml |
beef stock
|
|
| 346.8 | ml/g |
beef, tenderloin
steaks |
*
|
| 3E+1 | ml |
butter
divided, 1/4 stick |
|
| 177 | ml |
scallions, spring or green onions
chopped |
|
| 79 | ml |
heavy whipping cream
|
|
| 15 | ml |
tarragon leaves
fresh, chopped |
|
| 5 | ml |
tarragon leaves
fresh, chopped |
|
| 15 | ml |
marsala wine
dry |
|
Directions
If using dried morels, place in 2-cup measuring cup.
Add enough hot water to reach 1½-cup mark; let soak until soft, about 20 minutes.
Drain, reserving ½ cup soaking liquid.
Cut morels in half if large.
Meanwhile, sprinkle steaks with salt and pepper.
Melt 1 tablespoon butter in medium nonstick skillet over medium-high heat.
Add steaks and cook to desired doneness, about 4 minutes per side for medium-rare.
Transfer steaks to plates.
Add remaining 1 tablespoon butter to skillet; add morels and green onions and sauté until tender, 3 to 4 minutes.
Add cream, 1 tablespoon tarragon, Marsala, and reserved ½ cup morel soaking liquid or beef broth; simmer until thickened to light sauce consistency, about 5 minutes.
Season with salt and pepper.
Pour sauce over steaks, sprinkle with remaining 1 teaspoon tarragon, and serve.
