Tournedos Steaks with Morels and Cream

Name: Tournedos Steaks with Morels and Cream (Tournedos aux morilles à la crème)
Yield: For four people
Cuisine: French
Ingredients: 4 tournedos steaks, weighing 200 g (7 oz) each, taken from the prime end of a beef fillet; 4 tournedos steaks, weighing 200 g (7 oz) each, taken from the prime end of a beef fillet; 250 g (8½ oz) fresh morels or 100 g (3½ oz) dried morels; 250 g (8½ oz) fresh morels or 100 g (3½ oz) dried morels; 2 shallots, finely chopped; 150 g (5½ oz) butter; 1 teaspoon Dijon mustard; 250 ml (8 fl. oz) thick double cream; 100 ml (4 fl. oz) port; 100 ml (4 fl. oz) meat glaze; 1 tablespoon truffle juice; salt, freshly ground pepper; salt, freshly ground pepper

Tournedos aux morilles à la crème

Preparation info

For
four
people

Difficulty
Easy

Appears in

Ma Cuisine des Saisons

By Georges Blanc

Published 1987

About

Ingredients

4 tournedos steaks, weighing 200 g (7 oz) each, taken from the prime end of a beef fillet

Europe
France
Main course
Gluten-free
Spring

Method

Preparing the morels

Wash the mushrooms carefully, removing the stalks, and slit them down one side so that you can wash out every trace of sand. If you are using dried mushrooms, put them to soak the day before, in 2-3 times their own volume of water. When they are clean, stew the morels in a little water in a covered pan for 15 minutes and drain them.