Beef Tenderloin With Morels And Tarragon-Marsala Sauce

• 1 1/2-ounce package dried morels, or 6 ounces fresh morels plus 1/2 cup beef broth
• 2 6-to 8-ounce beef tenderloin steaks
• 2 tablespoons (1/4 stick) butter, divided
• 3/4 cup chopped green onions
• 1/3 cup heavy whipping cream
• 1 tablespoon plus 1 teaspoon chopped fresh tarragon
• 1 tablespoon dry Marsala

1. If using dried morels, place in 2-cup measuring cup. Add enough hot water to reach 1 1/2-cup mark; let soak until soft, about 20 minutes. Drain, reserving 1/2 cup soaking liquid. Cut morels in half if large.
2. Meanwhile, sprinkle steaks with salt and pepper. Melt 1 tablespoon butter in medium nonstick skillet over medium-high heat. Add steaks and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to plates.
3. Add remaining 1 tablespoon butter to skillet; add morels and green onions and saute until tender, 3 to 4 minutes. Add cream, 1 tablespoon tarragon, Marsala, and reserved 1/2 cup morel soaking liquid or beef broth; simmer until thickened to light sauce consistency, about 5 minutes. Season with salt and pepper. Pour sauce over steaks, sprinkle with remaining 1 teaspoon tarragon, and serve.

morels, tenderloin, butter, green onions, heavy whipping cream, tarragon, marsala

Taken from www.epicurious.com/recipes/food/views/beef-tenderloin-with-morels-and-tarragon-marsala-sauce-351533 (may not work)