Tournedos de la Foret (Filet Mignons With Morels)

By Craig Claiborne

Updated May 14, 2020

Total Time
45 minutes
Rating
4(84)
Comments
Read comments

Craig Claiborne brought this fine recipe to The Times in 1983. Make it in late spring, when morels are in season, or use another kind of wild mushroom. As Claiborne and his contemporary Pierre Franey found when researching the article that accompanied this recipe, "with one exception, wild mushrooms can be successfully interchanged from recipe to recipe or mixed together." Swap in shiitakes or porcinis, chanterelles or cepes, but avoid enoki, which are too different texturally from its fellow wild mushrooms.

Featured in: RECIPES FOR MORELS, ENOKIS, SHIITAKES

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 servings

  • 4 filet mignons, each about 1 ½ inches thick, about 1 ¼ pounds

  • Salt to taste if desired

  • Freshly ground pepper to taste

  • ¾ cup dried morels, about 1 ounce

  • 1 tablespoon corn, peanut or vegetable oil

  • 4 tablespoons butter

  • 2 tablespoons finely chopped shallots

  • ¼ cup dry red wine

  • ¼ cup rich beef broth

  • 2 tablespoons Cognac, optional

  • 2 tablespoons finely chopped parsley

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

3 grams carbs; 181 milligrams cholesterol; 609 calories; 19 grams monosaturated fat; 2 grams polyunsaturated fat; 20 grams saturated fat; 47 grams fat; 1 gram fiber; 585 milligrams sodium; 36 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Sprinkle fillets with salt and pepper and set aside.

  2. Step 2

    Put dried morels in mixing bowl and add warm water to cover. Let stand 30 minutes or longer. Drain.

  3. Step 3

    Heat heavy skillet and add oil. When quite hot add fillets. Cook about 3 minutes on one side until browned. Turn and continue cooking about 7 minutes on second side.

  4. Step 4

    Transfer fillets to a warm serving dish.

  5. Step 5

    Pour off all fat from skillet. Add 2 tablespoons of butter, shallots and drained morels. Cook briefly, stirring, and add wine. Cook down about 1 minute over high heat and add beef broth. Cook down briefly and add Cognac. Heat sauce and swirl in remaining butter. Pour sauce over beef and garnish with chopped parsley.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
84 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Chip

Cooked this with fresh morels. Marvelous.

S.

Adding a sprig of thyme to Step 5, the final reduction, will complete this classic.

Chip

Cooked this with fresh morels. Marvelous.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.