If there's one thing that pairs perfectly with mushrooms, in my opinion, it's steak. In fact, beef tenderloin is always my favorite cut!
I know that other people may prefer ribeye or another fattier cut, but personally, I've always had a strong preference for tenderloin. That's why I wanted to share this recipe with you, which I really enjoy.
Not only will your fillet be tasty, but it will literally melt in your mouth. Mmm, delicious!
Unfortunately, this level of delicacy always comes at a price…
Thankfully, I managed to find some on sale at the butcher's while doing my shopping at the end of the day on a public holiday. There were practically only the dregs left for grilling, but the kind butcher managed to find me his very last two fillets. Bingo!
Morels are a fun mushroom to cook with if you don't mind getting your hands a little dirty. If you can get them fresh, like I did, it's definitely worth it!
These mushrooms came from the farmers' market in my area and traveled with me in my suitcase. I was surprised at how well they keep! For being so delicate once cooked, they're actually quite hardy.
If you can get fresh ones, don't hesitate for a second! Otherwise, they are probably more readily available in dried form.
If you are using dried mushrooms, be sure to soak them thoroughly to rehydrate them before use. Then, follow the recipe as directed.
The main problem with fresh morels is cleaning them properly!
If you do a little research online, you will find that there are a lot of opinions on how to proceed, and that most often, it is the debate between soaking in salt water or without soaking in salt water that causes controversy.
Indeed, some people claim that soaking will ruin the taste of the mushroom and recommend simply dusting off the visible dirt from the mushroom before cooking.
However, morels are a mushroom that tends to trap soil and debris much more readily due to their numerous crevices. My morels did indeed have some small creatures and soil inside.
So I decided I'd be far more horrified to actually eat an insect than to have a mediocre-tasting morel, so I opted for soaking it in salt water. It worked perfectly for me, and honestly, the flavor was completely preserved!
If you also choose to soak your fresh morels, put them in very salty water for 1 hour, that should be enough.
Okay, now that you know everything, here's the recipe!
Beef Tenderloin with Creamy Morel Sauce
4
portions30
minutes40
minutes300
kcal1
hour10
minutesBeef tenderloin with morels: an easy and delicious recipe in 30 minutes. Creamy sauce with fresh or dried morels. Perfect for a romantic or festive dinner!
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Ingredients
- For the beef
2 beef tenderloin fillets, 170g each, 7-8cm thick
Rapeseed oil
Salt and pepper
- For the morel-based sauce
125g cleaned and sliced morels
2 tablespoons of butter
1 small shallot, finely chopped
12 cl of thick fresh cream
1/2 teaspoon of fresh thyme leaves
Preparation steps
- Remove the fillets from the refrigerator and let them come to room temperature. Preheat the oven to 230°C.
- Heat a griddle or cast-iron skillet over high heat. While the skillet is heating, thoroughly dry the fillets and then brush them with rapeseed oil. Season generously with salt and pepper.
- Sear the meat for 3 minutes on each side. Then transfer to the oven. Bake for an additional 5 minutes for rare.
- Meanwhile, slice the mushrooms into quarters and prepare the chopped shallot.
- Melt the butter over medium heat in a small saucepan.
- Add the shallot and morels. Season lightly with salt and pepper. Sauté for 5 to 6 minutes, or until the morels are tender.
- Add the cream and thyme. Simmer for 5 minutes or until the sauce has reduced slightly.
- Serve by coating each filet mignon steak.
Notes
- To clean fresh morels – soak them in salt water for at least 1 hour to clean them. Shake them several times to remove all debris.
Want to go further? Then also discover cooking techniques for filet mignon (Pork or Beef) as well as my recipe for morel sauce on its own to accompany different types of dishes, each as refined as the next!
