BEEF TENDERLOIN WITH MORELS AND TARRAGON-MARSALA SAUCE
Provided by Bon Appétit Test Kitchen
Categories Mushroom Valentine's Day Quick & Easy Father's Day Dinner Beef Tenderloin Marsala Pan-Fry Tarragon Simmer Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 2 servings
Number Of Ingredients 7
Steps:
- 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 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.
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Clever Sibanda
[email protected]I've made this dish several times now and it's always a crowd-pleaser. The sauce is so flavorful and the beef is always cooked perfectly. I love serving this dish with mashed potatoes and roasted vegetables.
Hadijah Mukodah
[email protected]5/5 stars! This recipe was a hit at my dinner party. The beef was tender and the sauce was delicious. I especially loved the combination of morels and tarragon. Will definitely be making this again.
sudhir Yadav
[email protected]This beef tenderloin dish with morels and tarragon marsala sauce was an absolute delight! The sauce was rich and flavorful, with a perfect balance of sweetness and acidity. The morels added a savory, earthy flavor, and the tarragon a subtle hint of a