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Top > Earthy Delights Recipes > Earthy Delights Gourmet Recipes > Mushrooms & Truffles > 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 sauce is absolutely exquisite with the steaks. It goes well with creamed spinach and garlic mashed potatoes.
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Ingredients:
1 pound of morel mushrooms
4 teaspoons plus 2 tablespoons extra virgin olive oil
6 tablespoons minced ramps (divided)
¼ cup brandy
1 cup dry white wine
½ cup beef
stock
½ cup water
1 cup whipping cream
4 beef tenderloin steaks, about 1 ½ inch thick, about 8 ounces each
Preparation
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.
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