Tournedos de la Foret (Filet mignons with morels)

• 4 filet mignons, each about 1 1/2 inches thick, about 1 1/4 pounds
• Salt to taste if desired
• Freshly ground pepper to taste
• 3/4 cup dried morels, about 1 ounce
• 1 tablespoon corn, peanut or vegetable oil
• 4 tablespoons butter
• 2 tablespoons finely chopped shallots
• 1/4 cup dry red wine
• 1/4 cup rich beef broth
• 2 tablespoons Cognac, optional
• 2 tablespoons finely chopped parsley

1. Sprinkle fillets with salt and pepper and set aside.
2. Put dried morels in mixing bowl and add warm water to cover.
3. Let stand 30 minutes or longer.
4. Drain.
5. Heat heavy skillet and add oil.
6. When quite hot add fillets.
7. Cook about 3 minutes on one side until browned.
8. Turn and continue cooking about 7 minutes on second side.
9. Transfer fillets to a warm serving dish.
10. Pour off all fat from skillet.
11. Add 2 tablespoons of butter, shallots and drained morels.
12. Cook briefly, stirring, and add wine.
13. Cook down about 1 minute over high heat and add beef broth.
14. Cook down briefly and add Cognac.
15. Heat sauce and swirl in remaining butter.
16. Pour sauce over beef and garnish with chopped parsley.

filet mignons, salt, freshly ground pepper, morels, corn, butter, shallots, red wine, rich beef broth, cognac, parsley

Taken from cooking.nytimes.com/recipes/3614 (may not work)