Ingredients

  • 4 filet mignons, each about 1 1/2 inches thick, about 1 1/4 pounds
  • Salt to taste if desired
  • Freshly ground pepper to taste
  • ¾ cup dried morels, about 1 ounce
  • 1 tablespoon corn, peanut or vegetable oil
  • 4 tablespoons butter
  • 2 tablespoons finely chopped shallots
  • ¼ cup dry red wine
  • ¼ cup rich beef broth
  • 2 tablespoons Cognac, optional
  • 2 tablespoons finely chopped parsley
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      1528 calories; 113 grams fat; 48 grams saturated fat; 0 grams trans fat; 46 grams monounsaturated fat; 4 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 113 grams protein; 512 milligrams cholesterol; 638 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings

Preparation

  1. Sprinkle fillets with salt and pepper and set aside.
  2. Put dried morels in mixing bowl and add warm water to cover. Let stand 30 minutes or longer. Drain.
  3. Heat heavy skillet and add oil. When quite hot add fillets. Cook about 3 minutes on one side until browned. Turn and continue cooking about 7 minutes on second side.
  4. Transfer fillets to a warm serving dish.
  5. Pour off all fat from skillet. Add 2 tablespoons of butter, shallots and drained morels. Cook briefly, stirring, and add wine. Cook down about 1 minute over high heat and add beef broth. Cook down briefly and add Cognac. Heat sauce and swirl in remaining butter. Pour sauce over beef and garnish with chopped parsley.

45 minutes

Dining and Cooking