Beef Tenderloin with Morels and Tarragon-Marsala Sauce |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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An impressively elegant dinner for two that comes together in about half an hour. Serve with buttery Yukon Gold mashed potatoes. Ingredients:
1 1/2-ounce package dried morels, or 6 ounces fresh morels plus 1/2 cup beef broth |
2 6-to 8-ounce beef tenderloin steaks |
2 tablespoons (1/4 stick) butter, divided |
3/4 cup chopped green onions |
1/3 cup heavy whipping cream |
1 tablespoon plus 1 teaspoon chopped fresh tarragon |
1 tablespoon dry marsala |
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
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