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Beef Tenderloin Steaks Stuffed with Morels

Beef Tenderloin Steaks Stuffed with Morels
A new twist on a classic recipe. Using dried morels adds a dusky, smoky, earthy note to the rich flavors of the beef. Simple to make yet tastes gourmet.
Ingredients:

2 1/2 to 3 oz dried Morels
extra virgin olive oil
6 Tbsp. minced shallots
2 cloves garlic, minced fine
sea salt & freshly ground black pepper, to taste
2 tsp. fresh thyme
4 beef tenderloins, about 1 1/2 inches thick, weighing about 6 oz each
fresh rosemary sprigs for garnish

Directions:

 

Chop the rehydrated mushrooms, the shallots, and the garlic. Over medium heat using a large skillet, heat olive oil.

Add the shallots and the garlic and sauté for about one minute.

Add the mushrooms and sauté for an additional five minutes. Add the salt and pepper.

Remove from the heat, cool, and add the fresh thyme.

 

Cut small slits or "pockets" in the side of each steak. Push about 1/4 of the mushroom dressing into each pocket. You may want to secure these pockets with toothpicks.

Salt and pepper the steaks on both sides. Melt butter over medium high in a skillet and sear the steaks for about five to six minutes on each side. Make sure they don't stick to the pan.

 

When they've been seared and cooked to your preference, place each steak on an individual dinner plate and garnish with rosemary.

 

 

Products suggested for this recipe:

Chef's Salts of the World Sampler
Chef's Salts of the World Sampler

$27.95 $22.95 ends 8/31/2014

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