Beef Tenderloins Stuffed with Morels and Ramps

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!

1 pound of morel mushrooms
4 tsp. plus 2 Tbsp. extra virgin olive oil
6 Tbsp. minced ramps (divided)
¼ cup brandy
1 cup dry white wine
½ cup beef stock
½ cup water
1 cup heavy cream
4 beef tenderloin steaks, about 1 ½ inch thick, about 8 ounces each



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.



Products suggested for this recipe:

Earthy Delights

2871 Jolly Road

Okemos MI 48864

tel 855.328.8732

fax 517.253.7366

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