Filet Mignon with Morel Sauce for Two
_For the Beef_
beef tenderloin filets
salt and pepper
_For the Morel Mushroom Sauce_
cleaned and sliced
fresh thyme leaves
Bring filets to room temperature. Preheat oven to 450.
Heat grill pan or cast iron skillet on high heat. While pan is heating, dry filets thoroughly and then brush with canola oil. Season liberally with salt and pepper.
Sear beef for 3 minutes on either side. Then transfer to oven. Bake for an additional 5 minutes for medium rare.
Meanwhile, slice mushrooms into quarters and prepare minced shallots.
Heat butter over medium heat in a small saucepan.
Add shallot and morels. Season lightly with salt and pepper. Saute for 5-6 minutes or until morels are softened.
Add cream and thyme. Simmer for 5 minutes or until sauce is slightly reduced.
Serve poured over steak.
To clean fresh morels- soak in salt water for at least 1 hour to cleanse. Agitate a few times to remove any debrit.