Beef Tenderlons Steak with Morel & Tarragon Marsala Sauce
Perfectly paired with our hope & grace Malbec, Oak Knoll District, Napa Valley
Ingredients
- 1 ½ Oz. of Dried Morel Mushrooms or 6 ounces fresh Morels plus 1/2 cup beef broth
- 2 x 6 to 8 Oz. Beef tenderloin steaks
- 2 x Tablespoons butter, divided
- 3/4 Cup chopped green onions
- 1/3 Cup of heavy whipping cream
- 1 TBSP, plus 1 tsp of chopped fresh Tarragon
- 1 TBSP Dry Marsala
Directions
Reconstitute the dried Morels by placing in glass measuring cup. Add enough hot water to reach 1 ½ cup mark; let soak until Morels are soft, about 20 minutes. Drain, reserving ½ cup soaking liquid. (Slice large morels in half)
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 the 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 with a magnificent glass of hope & grace Malbec!