Beef Tenderloins Stuffed with Morels and Ramps
This is not a difficult dish to prepare, and it sure to bring the house down. The brandy adds a delicious undertone to the rich,earthy flavors of morels and ramps. Make plenty of the sauce, you just can't get enough!
Finely chop half of the morels and slice the remaining, keeping them separate.
Heat 4 teaspoons of oil in a medium skillet over medium heat and add the ramps. Saute for about 1 minute.
Add the chopped mushrooms and sauté for about 5 minutes. Season the stuffing with salt and pepper to taste.
Heat 1 tablespoon of olive oil in a large skillet over medium to medium-high heat. Add 4 tablespoons of Ramps and sauté for about 3 minutes.
Add the sliced mushrooms and sauté for an additional 4 minutes.
Mix in the brandy and boil until very little liquid remains. This should take about 2 minutes.
Add the wine and boil for approximately 3 minutes.
Add the broth and the half-cup of water and allow to boil for about 5 minutes.
Add the cream and simmer until thickened. This should take about 8 minutes.