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Beef Tenderloin with Morels and Tarragon-Marsala Sauce

Beef Tenderloin with Morels and Tarragon-Marsala Sauce


  • 1 1/2-ounce package dried morels, or 6 ounces fresh morels plus 1/2 cup beef broth
  • 2 6- to 8-ounce beef tenderloin steaks
  • 2 tablespoons (1/4 stick) butter, divided
  • 3/4 cup chopped green onions
  • 1/3 cup heavy whipping cream
  • 1 tablespoon plus 1 teaspoon chopped fresh tarragon

Recipe Preparation

  • 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.

Recipe by The Bon Appétit Test Kitchen

Nutritional Content

One serving contains the following: Calories (kcal) 606.00t %Calories from Fat 69.9 Fat (g) 47.08t Saturated Fat (g) 24.49t Cholesterol (mg) 194.94t Carbohydrates (g) 7.73t Dietary Fiber (g) 2.35 t Total Sugars (g) 1.55 t Net Carbs (g) 5.37t Protein (g) 35.17tReviews Section

Watch the video: Gordons Veal Marsala: Extended Version. Season 1 Ep. 7. THE F WORD (October 2020).