4 cups hot water
2 1/2 to 3 ounces dried morel mushrooms
4 teaspoons olive oil
2 tablespoons minced shallots
1 tablespoon olive oil
4 tablespoons minced shallots
1/4 cup brandy
1 cup dry white wine
1/2 cup beef broth
1 cup heavy whipping cream
1 tablespoon olive oil
4 1 1/2-inch-thick beef tenderloin steaks (about 8 ounces each)
Mix water and mushrooms in large bowl. Let stand 30 minutes. Drain, reserving 1 cup liquid. Finely chop half of mushrooms. Slice remaining mushrooms. Heat oil in medium skillet over medium heat. Add shallots and sauté 1 minute. Add chopped mushrooms; sauté 5 minutes. Season stuffing with salt and pepper.
Heat 1 tablespoon oil in large skillet over medium-high heat. Add shallots; sauté 3 minutes. Add sliced mushrooms; sauté 4 minutes. Mix in brandy and boil 2 minutes till almost no liquid remains. Add wine; boil 3 minutes. Add broth and reserved mushroom liquid, leaving any sediment behind; boil 5 minutes. Add cream; boil 8 minutes till thickened.
Cut 2 1/2 inch wide by 1 1/2 inch deep pocket in side of each steak. Press 1/4 of stuffing into each pocket. Secure with toothpicks. Heat oil in heavy large skillet over medium-high heat. Add steaks; cook to desired doneness, about 4 minutes per side for medium-rare. Transfer to plates. Add sauce to skillet; bring to simmer, scraping up any browned bits. Spoon sauce over steaks.