beef-tenderloin-steaks-stuffed-with-morels-860.json

{
    "directions": [
        "Mix water and mushrooms in large bowl. Let stand 30 minutes. Drain, reserving 1 cup liquid. Finely chop half of mushrooms. Slice remaining mushrooms.",
        "Heat 4 teaspoons oil in medium skillet over medium heat. Add 2 tablespoons shallots and saut\u00e9 1 minute. Add chopped mushrooms; saut\u00e9 5 minutes. Season stuffing with salt and pepper.",
        "Heat 1 tablespoon oil in large skillet over medium-high heat. Add 4 tablespoons shallots; saut\u00e9 3 minutes. Add sliced mushrooms; saut\u00e9 4 minutes. Mix in brandy and boil until almost no liquid remains, about 2 minutes. Add wine; boil 3 minutes. Add broth and reserved mushroom liquid, leaving any sediment behind; boil 5 minutes. Add cream; boil until thickened, about 8 minutes.",
        "Cut 2 1/2-inch-wide by 1 1/2-inch-deep pocket in side of each steak. Press 1/4 of stuffing into each pocket. Secure with toothpicks. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add steaks; cook to desired doneness, about 4 minutes per side for medium-rare. Transfer to plates. Add sauce to skillet; bring to simmer, scraping up any browned bits. Spoon sauce over steaks."
    ],
    "ingredients": [
        "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)"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Mushroom",
        "Saut\u00e9",
        "Beef Tenderloin"
    ],
    "title": "Beef Tenderloin Steaks Stuffed with Morels",
    "url": "http://www.epicurious.com/recipes/food/views/beef-tenderloin-steaks-stuffed-with-morels-860"
}