Wild Morel Mushroom Tenderloin
- Peter Posselt
- Mar 20
- 1 min read
Updated: Apr 10
Our Wild Morel Mushroom Tenderloin is simmered in an amazing, creamy sauce made with either wild Morels, Chanterelle or our Rainforest Medley. The versatile sauce is also great with tofu, or stuffed Morels! This recipe is ridiculously good, crazy simple & fast to make. You can tweak it many different ways so it stays fresh. Use a variety of cuts & meats to fit every budget and occasion making our flavours accessible to everyone. Melt in your mouth creamy garlic, mushrooms and tender meat! This Omnivore recipe also has Vegetarian options. Serves 4. Link, Print, or Share this recipe at the bottom of the page!
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
Notes
1
Remove any silver skin (the thin sheath that may cover some of the tenderloin) and cut it into 1" thick medallions. Rub each piece with salt & pepper to taste. If substituting any other meat be sure to debone. (If substituting Jumbo Morel Stuffers for meat, reconstitute (see video) in stock for 30 minutes. Add mushrooms and stock to a zip lock bag, gently swish until mushrooms begin to soften, suck out the air with a straw, seal and elevate the seal to avoid leaks. Tip: you can add these plain and they will be amazing, but you can also stuff them with seasoned rice, mixed greens, nettles, cheeses etc. with truly incredible results!)
2
Melt one tablespoon of the butter and the oil in a skillet over medium-high heat. Let the pan heat up for a few minutes.
3
Sear the pork for about 3 minutes on each side then transfer it to a plate. (Don’t overcook) Tip: If using thin chops try freezing them on a flat plate and then putting them straight into a hot pan to achieve a great sear without overcooking. (If substituting Morel, Tofu, or Cauliflower brown well in 2 tablespoons butter and season to taste.)
4
(For the vegetarian version sauté 1 whole chopped onion until caramelized into a brown caramelized jam consistency. Reserve.)
5
In the same pan, add in the remaining 2 tbsp of butter to melt, then add in the (Dry) mushrooms, chilli pepper, garlic, onion and cook for 5-6 minutes, stirring often, until the onions are nicely browned and the moisture cooks off/absorbs into the mushrooms.
6
Stir in the Dijon mustard, Italian spices (or herbs) and the broth (or wine). Bring to a bubble for about a minute.
7
Add in the cream (and caramelized onion jam.) Bring to a bubble for another minute.
8
Add the pork (or substitutions) back into the pan and let it cook for another 3-6 minutes or until the pork has cooked and the sauce is reduced a bit. Test a larger piece of mushroom for tenderness. If required, you may need to turn the heat down and cover with a lid until mushrooms are cooked. Cooked (Dry) Morels will have a slightly crunchy but soft texture like al dente pasta. (The same logic applies to any substitutions. Simmer until tender.)
9
Salt & pepper to taste, garnish with green onion or parsley, and serve.
Instructions
120g cooked crab meat (canned is fine but chunk is nice)
15-20 medium dehydrated Conica or Wildfire Morels or 3-6 Jumbo Stuffers
2/3 cup beef stock
Stuffing Ingredients
2 tbsp olive oil
Baking Ingredients
Wild Morel Mushroom Tenderloin
Peter Posselt
An amazing, creamy sauce made with (Dry) Morels, Chanterelles, or Rainforest Medley in which to simmer a variety of meats, tofu, or stuffed Morels! This recipe is ridiculously good, crazy simple to make, and you can tweak it in a hundred different ways so it’s new every time! Use a variety of cuts and meats to fit every budget and occasion to make our flavours accessible to everyone. Melt in your mouth creamy garlic, mushrooms and tender meat! This Omnivore recipe has Vegetarian options.
Servings :
4
Calories:
Prep Time
10 minutes
Cooking Time
20 minutes
Rest Time
0
Total Time
30 minutes
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