Beef with Morels and Tarragon Wine Sauce

Main Dishes | Russian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Beef with Morels and Tarragon Wine Sauce

Ingredients

Dried Chinese mushrooms - 0.5 oz
Butter - 2 tablespoons
Scallions - 1.8 oz
Veal Tenderloin - 17.6 oz
Heavy cream - 2 fl oz
Tarragon - 1¼ tablespoons
Muscat Wine - 1 tablespoon

Step by Step guide

Step 1

Place the mushrooms in a small bowl and cover with hot water. Let sit for 20 minutes. Drain the water, reserving 0.5 cup. Cut the mushrooms in half.

Step 2

Meanwhile, cut the meat into 2 steaks and generously season with salt and pepper. In a skillet, melt 1 tablespoon of butter and add the meat. Cook for about 4 minutes, or until the desired doneness is reached. Transfer the steaks to plates.

Step 3

In the skillet, add the remaining butter, then add the mushrooms and chopped green onion, sautéing for 3-4 minutes until softened. Add the cream, 1 tablespoon of tarragon, the wine, and the reserved mushroom water. Cook until slightly thickened, about 5 minutes. Season with salt and pepper. Drizzle the sauce over the steaks and sprinkle with the remaining tarragon. Serve.