Filet Mignon in Morel Bordelase topped w/ Bearnaise Sauce / Serves 2
Ingredients 3/4 ounce dried morels 2 teaspoons butter or olive oil salt and pepper 1 cup chicken or beef broth 2 tablespoons demi-glace (veal or beef) 1 cup red wine (or use white) 2 small shallots, finely diced 2-4" sprigs fresh thyme 1 small bay leaf 1 tbl butter 2 tbl sour cream
Bearnaise Sauce ----- Rehydrate morels in warm water 15 min. Drain and pat dry. Saute chopped morels in butter or olive oil until warm, 5 min. S/p. Set aside. Heat and whisk the chicken or beef broth with the demi-glace in a small saucepan until blended into uniform consistency. Remove from heat and set aside. Place red wine, diced shallots, thyme and bay leaf on medium high heat and reduce near-dry about 10 minutes). Offheat discard thyme and bay leaf. Add demi-glace mixture and morels. You can prepare the sauce up to this point earlier in the day and store in the refrigerator.
STEAK 2 six to eight ounce filet mignon rubbed with olive oil; season with coarse sea salt and fresh ground black pepper, grilled to desired doneness.
BERNAISE Just before steaks are done, return the sauce to the stove on med. Once warm, stir in the butter then whisk in the sour cream and reduce if a thicker sauce is desired.
Spoon Morel Bordelaise sauce on plate, filet mignon on sauce; top with a dollop of Béarnaise sauce. Excellent w/ Potato & Leek Gratin and Glazed Carrots with Tarragon.