Beef with morels and tarragon and wine sauce
2 servings
30 minutes
Beef with morels and tarragon-wine sauce is an exquisite dish that combines the tenderness of meat cuts with the deep flavor of forest mushrooms and a creamy, wine-based aromatic sauce. Morels, known for their rich earthy taste, add a special depth to the meat, while tarragon contributes spicy herbal notes. This dish has aristocratic origins and is often found on Russian cuisine menus, especially at festive banquets. It is served hot, accompanied by a glass of red wine and a side of roasted vegetables or mashed potatoes. The rich flavor and harmony of ingredients make it an ideal choice for a dinner that leaves an unforgettable impression.
1
Place the mushrooms in a small bowl and cover with hot water. Leave for 20 minutes. Drain the water, reserving 0.5 cup. Cut the mushrooms in half.
- Dried morels: 15 g
- Marsala wine: 1 tablespoon
2
Meanwhile, make 2 steaks from the meat and generously sprinkle with salt and pepper. In a pan, melt 1 tablespoon of butter and place the meat. Fry for about 4 minutes, or to your desired doneness. Transfer the steaks to plates.
- Beef tenderloin: 500 g
- Butter: 2 tablespoons
- Whipped cream: 65 ml
- Tarragon leaves: 1.3 tablespoon
3
In a skillet, add the remaining butter, mushrooms, and chopped green onions, and sauté for 3-4 minutes until soft. Add cream, 1 tablespoon of tarragon, 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 remaining tarragon. Serve.
- Butter: 2 tablespoons
- Dried morels: 15 g
- Spring onion: 50 g
- Whipped cream: 65 ml
- Tarragon leaves: 1.3 tablespoon
- Marsala wine: 1 tablespoon
