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

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Servings: 4

Ingredients

Cost per serving $1.59 view details

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