Beef Tenderloin with Morels and Tarragon-Marsala Sauce Recipe

Directions:

1. If using dried morels, place in 2-cup measuring cup. Add enough hot water to reach 1 1/2-cup mark; let soak until soft, about 20 minutes. Drain, reserving 1/2 cup soaking liquid. Cut morels in half if large.
2. Meanwhile, sprinkle steaks with salt and pepper. Melt 1 tablespoon butter in medium nonstick skillet over medium-high heat. Add steaks and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to plates.
3. Add remaining 1 tablespoon butter to skillet; add morels and green onions and sauté until tender, 3 to 4 minutes. Add cream, 1 tablespoon tarragon, Marsala, and reserved 1/2 cup morel soaking liquid or beef broth; simmer until thickened to light sauce consistency, about 5 minutes. Season with salt and pepper. Pour sauce over steaks, sprinkle with remaining 1 teaspoon tarragon, and serve.
4. Per serving: 606.00 calories (kcal) 69.9 % calories from fat, 47.08 g fat, 24.49 g saturated fat, 194.94 mg cholesterol, 7.73 g carbohydrates, 2.35 g dietary fiber, 1.55 g total sugars, 5.37 g net carbohydrates, 35.17 g protein Nutritional analysis provided by Bon Appétit