Medallions Of Beef With Morels And Marsala And Creme Fraiche Sauce Recipe

click to rate
0 votes | 146 views
Servings: 4

Ingredients

Cost per serving $6.07 view details
  • 2 x handfuls dry morels
  • 1 handf fresh thyme, leaves picked extra virgin olive oil
  • 8 x 3 ounce beef, fillet, medallions sea salt, and freshly cracked black pepper
  • 2 x shallot, peeled, finely minced
  • 1 clv garlic, peeled, finely minced
  • 1 x wine glass of marsala
  • 4 Tbsp. creme fraiche

Directions

  1. Put your dry morels into a small bowl and cover with boiling water.
  2. Finely chop half the thyme and sprinkle over your medallion fillets with a little extra virgin olive oil.
  3. Rub the minced thyme and oil into the meat and allow it to sit for 10 min.
  4. Get a large, non-stick frying pan warm, season your steaks on both sides with salt and black pepper, and sear them for just over 2 min on each side.
  5. They will go slightly golden brown and will be cooked medium by this time, that is the way I like them.
  6. Feel free to cook for longer, or possibly less time, to your liking.
  7. Remove the meat from the pan to a plate and allow to rest for 4 to 5 min while you make the sauce.
  8. Turn down the heat, add in a little extra extra virgin olive oil to the pan, and throw in your shallots, garlic and remaining thyme.
  9. After a minute, strain your morels and add in them-I like to leave three-quarters of them whole and finely chop the rest.
  10. Add in your Marsala.
  11. This may flame up in the pan for about 20 seconds, that is fine, so do not be shocked.
  12. Add in the creme fraiche and any juices which have come out of the meat.
  13. Season to taste.
  14. The sauce should coat the back of a spoon-thin it with water if it gets too thick.
  15. Give each person 2 medallions, pour the sauce over, and serve with something nice and stodgy like mashed potato and braised greens.
  16. This recipe is also available in his book, Happy Days with the Naked Chef.Yield is 4 servings.

Toolbox

Add the recipe to which day?
« Today - Dec 03 »
Today - Dec 03
December 4 - 10
December 11 - 17
December 18 - 24
Please select a day
or Cancel
Loading... Adding to Planner

Languages

Nutrition Facts

Amount Per Serving %DV
Serving Size 206g
Recipe makes 4 servings
Calories 448  
Calories from Fat 276 62%
Total Fat 30.58g 38%
Saturated Fat 12.34g 49%
Trans Fat 0.0g  
Cholesterol 111mg 37%
Sodium 86mg 4%
Potassium 548mg 16%
Total Carbs 1.22g 0%
Dietary Fiber 0.0g 0%
Sugars 0.3g 0%
Protein 33.09g 53%
How good does this recipe look to you?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Advertisement
Advertisement

Leave a review or comment