Leave dried Morilles to soak in 25cl to
30cl of water for 24 hours. Wash fresh
Morilles very carefully several times
and cut in two to make sure they are
free of sand. Simmer in a little water
for 15 minutes and drain. Brown the
shallots in a little butter in a sauté
pan, add the Morilles, mustard and cream,
mix and leave to cook over a gentle
flame until smooth but not too thick.
Add salt to taste.
Pan-fry the steaks in butter until
browned and cooked according to taste
(do not prick with a fork to turn them
over as running blood toughens the meat).
Put in the oven to keep warm.
Deglaze the pan with the port to collect
the juices, add the 10cl of condensed
meat stock and a little further stock in
order to be able to reduce, then add the
truffle juice. Little by little beat in
75g of butter, off the heat, to bind the
sauce. Season according to taste.
Pour the sauce over the tenderloin
steaks and scatter the Morilles
mushrooms around the meat.
Serve with an excellent Burgundy.