Fustini's Oils and Vinegars
Beef Tenderloin with Morel Cream Sauce

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Beef Tenderloin with Morel Cream Sauce


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Beef Tenderloin with Morel Cream Sauce

Submitted by Corporate Chef Andy Stewart



If dried morels are not available, use other small mushrooms, or quarter baby bellas. Omit step 1 and at step 3, add mushrooms and sauté a few minutes before adding wine. Use Truffle olive oil as a garnish.


Step 1. 

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. 

Step 2. 

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. 

Step 3. 

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. 

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