Beef Tenderloin Steaks Stuffed with Morels

• 4 cups hot water
• 2 1/2 to 3 ounces dried morel mushrooms
• 4 teaspoons plus 2 tablespoons olive oil
• 6 tablespoons minced shallots
• 1/4 cup brandy
• 1 cup dry white wine
• 1/2 cup canned beef broth
• 1 cup whipping cream
• 4 1 1/2-inch-thick beef tenderloin steaks (about 8 ounces each)

1. Mix water and mushrooms in large bowl.
2. Let stand 30 minutes.
3. Drain, reserving 1 cup liquid.
4. Finely chop half of mushrooms.
5. Slice remaining mushrooms.
6. Heat 4 teaspoons oil in medium skillet over medium heat.
7. Add 2 tablespoons shallots and saute 1 minute.
8. Add chopped mushrooms; saute 5 minutes.
9. Season stuffing with salt and pepper.
10. Heat 1 tablespoon oil in large skillet over medium-high heat.
11. Add 4 tablespoons shallots; saute 3 minutes.
12. Add sliced mushrooms; saute 4 minutes.
13. Mix in brandy and boil until almost no liquid remains, about 2 minutes.
14. Add wine; boil 3 minutes.
15. Add broth and reserved mushroom liquid, leaving any sediment behind; boil 5 minutes.
16. Add cream; boil until thickened, about 8 minutes.
17. Cut 2 1/2-inch-wide by 1 1/2-inch-deep pocket in side of each steak.
18. Press 1/4 of stuffing into each pocket.
19. Secure with toothpicks.
20. Heat 1 tablespoon oil in heavy large skillet over medium-high heat.
21. Add steaks; cook to desired doneness, about 4 minutes per side for medium-rare.
22. Transfer to plates.
23. Add sauce to skillet; bring to simmer, scraping up any browned bits.
24. Spoon sauce over steaks.

water, morel mushrooms, olive oil, shallots, brandy, white wine, beef broth, whipping cream, tenderloin

Taken from www.epicurious.com/recipes/food/views/beef-tenderloin-steaks-stuffed-with-morels-860 (may not work)