Grass-Fed Filet Mignon & 2 Morel Sauces

Grass-fed beef and mushrooms are a match made in heaven… especially when the beef is cooked sous vide and the mushrooms are porcinis & morels (the truffle salt doesn’t hurt either). This dish is super luxurious and surprisingly easy. Don’t have a sous vide machine? Don’t worry! You can also pan roast or roast them.

Ingredients Servings: 4

  • Steaks:
  • 4 Grass-fed Beef Filet Mignon Steaks
  • ¼ t Truffle Salt
  • ¼ oz Dried Porcini Mushrooms
  • Morel Cream:
  • ½ oz Dried Morels
  • 1/2 C Liquid from Rehydrating Morels
  • 1/4 C + ½ t Sweet Marsala Wine
  • 1/2 C Heavy Whipping Cream
  • 1/2 t Sherry Vinegar
  • 1 tbsp EVOO
  • ½ t Salt
  • ¼ t Black Pepper
  • Morels & Pomegranate Topping:
  • ½ oz Dried Morels
  • ¼ C Liquid from Rehydrating Morels
  • 2 T Minced Shallots
  • ¼ t Truffle Salt, plus more to taste
  • ¼ C Unsweetened Pomegranate Juice
  • 1 T Marsala Wine
  • 3 T Unsalted Butter
  • 2 T EVOO
  • Black Pepper

    • Optional Garnish: Pomegranate Seeds

Instructions

1
Preheat your sous vide water bath to 115˚F (for rare steaks).

If you prefer your steaks cooked further, see our Cooking Grass-Fed Steaks Sous Vide guide for a temperature chart.
2
Grind the dried porcinis in the spice/coffee grinder until they’re a fine powder.
3
Rehydrate the Morels: Pour at least ¾ cup of boiling or almost boiling water over the morels in a bowl. Let them soak until tender (approx. 30 minutes), then remove the mushrooms, dry them off & slice them into thin rings. Strain & save the rehydration liquid.
4
Make the rub: Mix together the powdered porcinis with the ¼ teaspoon of truffle salt.
5
Rub the filet mignons with the porcini rub. Pack the steaks in vacuum bags with the air sucked out.
6
Lower the bagged steaks into the sous vide bath. Wait until the water returns to temperature, then cook them for one hour.
Morel Cream: (can be made ahead or while the steaks cook)

1
Heat the extra virgin olive oil in a skillet over medium-high heat. When the oil is hot, add the morels, black pepper and salt.
2
Cook the morels for 5-6 minutes, until they begin to brown. Add the 1/4 cup of marsala wine. Simmer until all the liquid has evaporated.
3
Add the cream and a ½ cup of the reserved morel soaking liquid. Continue to simmer for 2 minutes.
4
Move the pan’s contents to a blender along with the ½ teaspoon of marsala wine and sherry vinegar. Blend everything to a smooth cream, then taste & add salt & pepper as necessary.
Morels & Pomegranate Topping:
1
When the steaks have cooked, remove them from their bags. Dry off any surface moisture.
2
Heat a sauté pan over medium-high heat with one teaspoon each of olive oil & butter.
3
Add the steaks to the pan and sear them on all sides just until they develop a nice brown crust. Then remove them from the heat to a plate & loosely cover them with foil.
4
Add another tablespoon each of butter and olive oil to the pan along with the shallots. Saute the shallots for 2-3 minutes, just until they start to soften. Then add the morels, truffle salt, and black pepper. Continue to sauté for an additional 6-8 minutes, until the morels are tender & caramelized.
5
Add the pomegranate juice, marsala wine, and ¼ cup of reserved mushrooms soaking liquid. Simmer, while scraping any bits off the bottom of the pan, for about 3-5 minutes (until the liquid has reduced enough to coat the back of a spoon).
6
Mix in the remaining tablespoon of butter, plus additional truffle salt if desired.
Plating:

Reheat the truffle cream in a saucepan, then spread a thin layer on plates. Top the cream with the steaks, then top the steaks with the pomegranate morel mixture. Sprinkle pomegranate seeds around the plate if desired.

Serve with your sides of choice.