Dinner at the Muir’s
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
2/3 cup heavy whipping cream
1 tablespoon dry Marsala or Red cooking wine
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.
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.
Add remaining 1 tablespoon butter to skillet; add shallots and asparagus cooking for a few minutes. Add the wine to deglaze the pan, scraping up any bits on bottom of pan, let cook for a few minutes until it reduces a little bit.
minutes. Season with salt and pepper. Pour sauce over steaks and serve.
You can find the recipe HERE its also from the same cookbook as the risotto. I used chicken instead of shrimp.
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