[Liz]

A succulent beef recipe pour vous. Tres French----uses two sauces.

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.

[Diana in Wisconsin]

That sauce would be great on wild game, too. I might even eat a rabbit or a squirrel slathered in that stuff. ;)

[FamiliarFace]

This looks amazing! I try to keep dehydrated morels on hand, because they are so luscious. I’ve never tried them with bearnaise, but I LOVE bearnaise! I keep working at improving my bearnaise sauce making skills. I have yet to come up with a foolproof recipe, though each time I get closer. Two weeks ago I made it to top a prime ribeye and lump crab for our anniversary dinner (belated celebration). It was very very good. Consistency was correct but I missed something in the flavor a tiny bit. Probably not enough tarragon in the infused vinegar I made.

[Albion Wilde]

Also post 196!

[FamiliarFace]

All this talk about morel mushrooms is making decide to share about a Wild Morel & Leek Jack cheese by Meister that’s just incredible when shredded and melted over steak. I actually slice regular mushrooms and sauté those, then top the mushrooms with the cheese and let it melt, then top the steaks with the melted cheesy mushroom goodness. It’s my favorite way to serve a great steak. My local butcher sells the cheese, but if you can’t find it locally, it can be purchased online. It’s heavenly!

https://store.meistercheese.com/products/wild-morel-leek-jack-8oz-wheel