Beef with Morels and Tarragon Wine Sauce
Main Dishes • Russian
Description
Beef with Morels and Tarragon Wine Sauce
Ingredients
- Dried Chinese mushrooms 0 oz
- Butter 2 tablespoons
- Scallions 0 oz
- Veal Tenderloin 20 oz
- Heavy cream 0 fl oz
- Tarragon 1¼ tablespoons
- Muscat Wine 1 tablespoon
Step-by-Step Guide
Step 1
Place the mushrooms in a small bowl and cover with hot water. Let sit for 20 minutes. Drain the water, reserving 0.5 cup. Cut the mushrooms in half.
Step 2
Meanwhile, cut the meat into 2 steaks and generously season with salt and pepper. In a skillet, melt 1 tablespoon of butter and add the meat. Cook for about 4 minutes, or until the desired doneness is reached. Transfer the steaks to plates.
Step 3
In the skillet, add the remaining butter, then add the mushrooms and chopped green onion, sautéing for 3-4 minutes until softened. Add the cream, 1 tablespoon of tarragon, the wine, and the reserved mushroom water. Cook until slightly thickened, about 5 minutes. Season with salt and pepper. Drizzle the sauce over the steaks and sprinkle with the remaining tarragon. Serve.
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