Beef Tenderloin Steaks Stuffed with Morels

1. 1

   Mix water and mushrooms in large bowl.

2. 2

   Let stand 30 minutes.

3. 3

   Drain, reserving 1 cup liquid.

4. 4

   Finely chop half of mushrooms.

5. 5

   Slice remaining mushrooms.

6. 6

   Heat 4 teaspoons oil in medium skillet over medium heat.

7. 7

   Add 2 tablespoons shallots and saute 1 minute.

8. 8

   Add chopped mushrooms; saute 5 minutes.

9. 9

   Season stuffing with salt and pepper.

10. 10

    Heat 1 tablespoon oil in large skillet over medium-high heat.

11. 11

    Add 4 tablespoons shallots; saute 3 minutes.

12. 12

    Add sliced mushrooms; saute 4 minutes.

13. 13

    Mix in brandy and boil until almost no liquid remains, about 2 minutes.

14. 14

    Add wine; boil 3 minutes.

15. 15

    Add broth and reserved mushroom liquid, leaving any sediment behind; boil 5 minutes.

16. 16

    Add cream; boil until thickened, about 8 minutes.

17. 17

    Cut 2 1/2-inch-wide by 1 1/2-inch-deep pocket in side of each steak.

18. 18

    Press 1/4 of stuffing into each pocket.

19. 19

    Secure with toothpicks.

20. 20

    Heat 1 tablespoon oil in heavy large skillet over medium-high heat.

21. 21

    Add steaks; cook to desired doneness, about 4 minutes per side for medium-rare.

22. 22

    Transfer to plates.

23. 23

    Add sauce to skillet; bring to simmer, scraping up any browned bits.

24. 24

    Spoon sauce over steaks.

* Per serving · 4 servings · Values may vary.

No additional tips available.