The fillet of beef with morel cream sauce combines tender meat with the unique flavour of morels to create an elegant main course. This creation is perfect for festive occasions or a special dinner for two. The sauce impresses with its creamy consistency and the deep, earthy flavour of the dried morels, which are harmoniously complemented by white wine and beef stock. The dish is rounded off with crispy bacon beans, which provide a delicious contrast with their light saltiness and crunchy texture. With just a few high-quality ingredients, you can create a culinary highlight that appeals to all the senses.
Beef Fillet with Morel Cream
Succulent fillet of beef, served with an aromatic morel cream sauce, rounded off with white wine and beef stock. Tagliatelle and crispy bacon beans make the dish a versatile choice for a special meal or a cosy evening.
Ingredients
- For the fillet of beef:
- 800 g Fillet of beef(4 pieces)
- Salt and pepper
- 2 tbsp Rapeseed oil
- For the morel cream sauce:
- 80-100 g Dried morels
- 2 shallots, finely diced
- 200 ml White wine
- 100 ml beef stock
- 150 ml cream
- 100 ml Soaking water of the morels, after filtering
- 1-2 tbsp cornflour, optional if the sauce is too runny
- Optional as a side dish:
- Bacon beans:
- 400 g green beans
- 150 g Slices of bacon (approx. 12 slices)
- Salt
Instruction
- Prepare the morels:Wash the dried morels thoroughly and soak in 150 ml cold water. It is best to leave them to soak overnight in the fridge.
- The next day, pour the soaking water through a fine sieve or coffee filter and keep 100 ml of it. Gently squeeze out the morels and, if necessary, cut in half lengthways.
- Note: The soaking water has a very intense flavour. Make sure to season the sauce carefully so as not to overload the dish.
- Preheat the oven to 60 °C to keep the beef fillets warm after searing.
- Fry the beef fillets: Heat the rapeseed oil in a pan. Sear the beef fillets on both sides over a high heat for 2-3 minutes (depending on thickness).
- Remove the fillets from the pan, season with salt and pepper and wrap in aluminium foil. Keep warm in the preheated oven.
- Prepare the morel cream sauce:Fry the shallots in the juices from the fillets until translucent.Add the prepared morels and fry briefly.
- Deglaze with white wine and 100 ml soaking water. Reduce the liquid by about half.
- Add the beef stock and cream. Stir everything well and simmer the sauce for a few minutes until it has reduced slightly.
- If the sauce is still too runny, mix the cornflour in a little cold water and add to the sauce. Bring to the boil again briefly until the sauce thickens and season with salt and pepper.
- Prepare the bacon beans:Wash the beans and cut off the ends.Cook in a pan of lightly salted water for 6-8 minutes until al dente. Then drain and rinse in cold water to preserve the green colour.
- Shape a small handful of beans (approx. 8-10 pieces) into a bundle and wrap with a slice of bacon.
- Fry the bacon beans all over in a pan without any additional fat until the bacon is crispy.
- Serving:Remove the beef fillets from the oven and serve with the morel cream sauce on warmed plates.Serve with the bacon beans on the side.Optional: Garnish with parsley and combine with other side dishes such as potato gratin or ribbon noodles.
- Bon appétit!
Notes
Tips: Morel water: As the soaking water of the morels is very flavourful, the sauce should only be finally seasoned after boiling down. Timing: The bacon beans are easy to prepare and can be kept warm during the final stages of sauce preparation. Tagliatelle: The tagliatelle harmonise particularly well with the creamy sauce, as they absorb it wonderfully.
Nutritional values
Calories: 508kcal | Carbohydrates: 18g | Protein: 12g | Fat: 39g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0,1g | Cholesterol: 90mg | Sodium: 432mg | Potassium: 704mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1679IU | Vitamin C: 18mg | Calcium: 112mg | Iron: 5mg
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