Summary

Ingredients

• 4 slices beef fillet (s)
• salt
• Pepper from the grinder
• 1 onion (s)
• 50 ml brandy
• 100 ml white wine
• 100 ml cream
• 0.25 ¼ cube gravy, clearer
• 10 g morels, dried
• 100 ml water

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Instructions

1. Soak the morels in 100 ml of lukewarm water for 1 hour. Peel and finely dice the onion.
2. Remove the morels from the soaking water and wash them under running water. Pour the soaking water through a very fine sieve into a bowl so that no sand gets into the sauce. Save two morels for garnish, finely dice the others.
3. Flatten the fillets by hand, season with salt and pepper and fry in butter. Remove the fillets and keep warm. Steam the onions until translucent, add the morels, deglaze with brandy. Pour in the white wine, morel water, the roast cube and cream. Then boil down something.
4. Later, serve the morel cream, the fillet and any side dishes on the warm plate.