MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Beef Tenderloin Steaks Stuffed with Morels
 Categories: Beef, Steak, Mushrooms, Wine, Dairy
      Yield: 4 Servings
 
      4 c  Hot water
  2 1/2 oz Dried morel mushrooms
      4 ts Olive oil; plus
      2 tb Olive oil
      6 tb Minced shallots
    1/4 c  Brandy
      1 c  Dry white wine
    1/2 c  Canned beef broth
      1 c  Whipping cream
      4    Beef tenderloin steaks;
  1 1/2    inch thick)
 
  Mix water and mushrooms in large bowl.  Let stand 30 minutes.
  Drain, reserving 1 cup liquid. Finely chop half of mushrooms.
  Slice remaining mushrooms.
  
  Heat 4 teaspoons oil in medium skillet over medium heat.  Add 2
  tablespoons shallots and saute, 1 minute.  Add chopped mushrooms;
  saute, 5 minutes. Season stuffing with salt and pepper.
  
  Heat 1 tablespoon oil in large skillet over medium-high heat.  Add
  4 tablespoons shallots; saute, 3 minutes. Add sliced mushrooms;
  saute, 4 minutes. Mix in brandy and boil until almost no liquid
  remains, about 2 minutes.  Add wine; boil 3 minutes. Add broth and
  reserved mushroom liquid, leaving any sediment behind; boil 5
  minutes. Add cream; boil until thickened, about 8 minutes.
  
  Cut 2 1/2-inch-wide by 1 1/2-inch-deep pocket in side of each
  steak. Press 1/4 of stuffing into each pocket. Secure with
  toothpicks. Heat 1 tablespoon oil in heavy large skillet over
  medium-high heat. Add steaks; cook to desired doneness, about 4
  minutes per side for medium-rare. Transfer to plates. Add sauce to
  skillet; bring to simmer, scraping up any browned bits. Spoon
  sauce over steaks.
  
  Notes: This elegant dish from Tony's in St. Louis, Missouri, is
  perfect for a small dinner party. At the restaurant, they serve it
  with sauteed spinach.
  
  Recipe by: Bon Appetit November 1995
  
  From: Kitpath
 
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