Beef Tenderloin with Morels & Tarragon-Marsala Sauce

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.