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 10 g dried morels in 100 ml lukewarm water for 1 hour.
2. Peel and finely dice 1 onion.
3. Remove morels from soaking water and rinse under running water.
4. Strain the morel soaking water through a fine sieve into a bowl (discard any grit).
5. Reserve 2 whole morels for garnish; finely dice the remaining morels.
6. Flatten the beef fillet slices by hand.
7. Season the flattened fillets with salt and pepper from the grinder.
8. Heat a skillet over medium-high heat and fry the beef fillets for 2-3 minutes per side until medium-rare (55 °C / 130 °F), then set aside on a warm plate.
9. In the same skillet over medium heat, sauté the diced onion for 4-5 minutes until translucent.
10. Add the diced morels and deglaze the pan with 50 ml brandy.
11. Pour in 100 ml white wine, the strained morel soaking water, ¼ cube gravy, and 100 ml cream.
12. Simmer for 5-8 minutes until the sauce thickens.
13. Place the warm beef fillets on warm plates, top with the morel cream sauce, garnish with the reserved morels, and serve with side dishes.