Meat — dried morels
Beef Tournedos with Leeks and Morels
Beef medallions wrapped in bacon, cooked low and slow, rest on a bed of melting leeks with rehydrated morels. An exceptional, rich and fragrant plate celebrating the flavours of our woodlands.
- Serves
- Serves 4
- Preparation
- 30 min
- Cooking
- 30 min
Ingredients
Method
Wrap each tournedos with two slices of bacon, securing them with string. Brush the meat with olive oil, season with pepper, then leave to marinate for half an hour at room temperature covered. Preheat the oven to 80°C with a dish and plates inside.
Get a griddle pan very hot. Season the medallions with salt, sear them for about three minutes on each side, then transfer them to the hot dish in the oven. Insert a meat thermometer.
Cook for about thirty minutes in the centre of the oven until the core reaches 55°C. You can then keep the meat warm for up to an hour at 60°C.
In a saucepan, melt a knob of butter. Brown the sliced shallot with the morels, add the leek rounds and leave to simmer for about five minutes.
Moisten with the stock and cream, bring to a gentle simmer, cover and cook for about ten minutes. Adjust the seasoning.
Arrange the meat on very hot plates, spoon over the sauce and serve immediately.