Beef Tenderloin Stuffed with Morels

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  1. With chef's steel, force tunnel in each tenderloin. Stuff tenderloins with cooled Morel Mushroom Stuffing using pastry bag. Heat clarified butter in sauté pan. Sear tenderloins on all sides. Deglaze pan with applejack, add apple puree and stock. Bring to a boil. Cover and braise gently for 20 minutes. Remove tenderloins from sauce, slice on the bias and place atop pan sauce on serving plates. Morel Mushroom Stuffing: Sauté 2 ounces minced white onion in 2 ounces of clarified butter; add 2 cups diced morel mushrooms and 3/4 cup diced tart apples and sauté until tender. Add 1 teaspoon each rubbed sage, salt and ground black pepper. Deglaze pan with 2 ounces of Marcella and 6 ounces of chicken stock; reduce to 3 ounces of liquid. Stir in 2 ounces finely chopped pistachios and 1/2 cup fine dry bread crumbs and cook until dry. Cool.

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