Beef Tenderloin with Morel Cream Sauce
Beef Tenderloin with Morel Cream Sauce
Submitted by Corporate Chef Andy Stewart
Meat and Poultry
Ingredients
- 2-3 ounces dried Morel mushrooms
- 3 ounces white wine
- 1 teaspoon Fustini's Black Truffle balsamic
- 4 drops Fustini's White Truffle olive oil
- 4 beef tenderloin steaks, 4-6 ounces each
- salt and pepper
- 2 tablespoons Fustinis' Robust SELECT olive oil
- 2 tablespoons butter
- 1/2 cup heavy cream
Directions
- Preheat oven to 350 degrees. Place morels in a bowl. Bring wine and vinegar to simmer and pour over mushrooms. Let sit for 30 minutes then add Truffle olive oil.
- Season steaks with salt and pepper. Combine olive oil and butter in an oven-proof skillet and place over moderate heat. Add steaks and sear on both sides, basting in butter and oil then place into hot oven and roast until the desired temperature is achieved. Remove pan from oven and remove steaks from pan.
- Add wine and mushrooms to the pan and place over moderate heat until liquid is reduced by half. Add cream and bring to simmer. Turn heat to low and simmer, stirring often, until sauce is thickened. Place meat on service plates, pouring any accumulated juices into the sauce. Spoon sauce over top and serve.
Leave a comment