Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Steaks Stuffed with Morels




Source of Recipe


Internet


List of Ingredients




2 1/2 to 3 ounces dried morel muchrooms
Enough boiling water to cover morels
Olive oil
6 tablespoons minced shallots
2 cloves garlic, minced
Salt and pepper to taste
2 teaspoons fresh thyme
4 (1 1/2-inch thick) beef tenderloin steaks, appx. 8 ounces each



Recipe



In a large bowl, place dried mushrooms; pour boiling water over mushrooms; let stand 30 minutes. Drain mushrooms, reserving liquid for another use. Finely chop mushrooms, shallots, and garlic.

In a large frying pan over medium heat, heat olive oil. Add shallots and garlic; saute 1 minutes. Add chopped mushrooms; saute an additional 5 minutes. Add salt and pepper. Remove from heat, cool, and add fresh thyme. NOTE: If preparing this mixture the day before, refrigerate and then add the thyme at the last minute before placing in the steaks.

Cut smal slits or pockets (2 1/2-inch wide by 1 1/2-inch deep) in the side of each steak. Press 1/4 of dressing into each pocket. You may want to secure the steaks with toothpicks.

Salt and pepper the steaks on both sides (press in with your hands). In a heavy frying pan (I use my cast-iron frying pan) over medium-high heat, melt 2 tablespoons butter. Sear the steaks, moving them with tongs a little so they don't stick to the bottom, for 5 to 6 minutes per side. When the steaks are crusty-charred and done to your liking, remove from the pan and place on individual dinner plates.

Serve atop tomato pedals.

Makes 4 servings.

Tomato Pedals:
Using 2 Roma tomatoes per person, peel and cut in halve the long way. Then cut again the long way so that each tomato made four pedals. Remove the inner core and seeds; salt and pepper the insides. Place 8 pedals (outside part up) in the center of each plate making a flower; sprinkle with fresh thyme. Place the cooked tenderloin steak in the middle (on top of part of the pedals).