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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.
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