Beef Tenderloin with Morels and Tarragon-Marsala Sauce Serving Size - 2 Prepared By - DnD Recipe Rating * * * * *
			6 oz fresh morels or white mushrooms 2 - 6 to 8-ounce beef tenderloin steaks 2 tablespoons (1/4 stick) butter, divided 3/4 cup chopped green onions 1/3 cup heavy whipping cream 1 tablespoon plus 1 teaspoon chopped fresh tarragon 3 tablespoon dry Marsala 1/2 Cup Beef Broth
			Cut morels in half if large, or if using white mushrooms, slice them into quarters. Melt 1 tablespoon butter to skillet; add mushrooms and green onions and saute until tender. Add cream, 1 Tablespoon Tarragon, Marsala, and 1/2 cup beef broth; simmer until thickened to light sauce consistency, about 10-15 minutes. Season with salt and pepper. Meanwhile, sprinkle steaks with salt and pepper, let steak come to room temp before grilling. Melt 1 tablespoon butter in medium nonstick skillet over medium high heat. Add steaks and sear for 1-2 on each side, then transfer to in direct bbq to cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to plates. Pour sauce over steaks, sprinkle with remaining 1 teaspoon tarragon, and serve.