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6 People
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Ingredients
- 2 oz. Dried Mushroom House Morels
- 1 1/2 Cup Boiling Water
- 1 - 3 to 3.5 lb. Beef Tenderloin Trimmed and Tied
- 3 tbs. Unsalted Butter
- 1 tbs. Vegetable Oil
- 2 Large Shallots Minced
- 1 1/4 Cup Heavy Cream
- Salt and Fresh Cracked Pepper to Taste
Ingredients
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Instructions
- Preheat the oven to 375°. In a large heatproof bowl, soak the morels in the boiling water until softened, 20 minutes. Reserving the soaking liquid, rub the morels under running water to remove any grit; coarsely chop any large ones.
- Season the roast with salt and pepper. In a large ovenproof skillet, melt 2 tablespoons of the butter in the oil. Add the roast and brown over moderately high heat on all sides, about 4 minutes per side. Place seared roast in oven and cook for about 35 minutes, or until an instant-read thermometer inserted in the center of the roast registers 125° for rare. Transfer the roast to a carving board and cover loosely with foil. Let rest for 10 minutes.
- Discard any fat from the skillet and set the pan over high heat. Slowly pour in the mushroom liquid, stopping when you reach the grit. Boil the liquid, scraping up the browned bits on the bottom of the skillet, until it reduces to 1/2 cup, about 3 minutes. Strain the liquid through a fine sieve set over a bowl.
- Wipe out the skillet and add the remaining 1 tablespoon of butter. Add the shallots and cook over moderate heat until softened, about 4 minutes. Stir in the morels. Add the heavy cream and the reserved mushroom liquid and simmer over moderate heat until the sauce is thickened, about 7 minutes. Season with salt and pepper. Slice the roast 1/2 inch thick and serve with the sauce.
