Morels in a Marsala sauce over Filet Mignon, 
and Grilled Asparagus with a Port Morel sauce.

by Greg Ratajik

This is actually two dishes, but they go very well together.  (Don't know what Morel's are?  Take a look at this guide).  The taste of Marsala, Morels, and the Filet Mignon is truly excellent.

Morel Mushrooms (about 1 a pound) Filet Mignon
Garlic to taste 3 Garlic Cloves
1/2 Stick of butter Sweet Marsal
Salt and Pepper to Taste Port
Fresh finely chopped Parsley
3 finely chopped shallots




(Both sauces are exactly the same, except for the time of wine).

Cook the Morels in the butter.  Add the salt, pepper, garlic,  and shallots


After the morels have cooked down, and the wine 


Continue to cook, until most of the wine has cooked off.  Add some more, and cook down some more (The amount of sauce pictured here is about what you want at the end)


Grill the steaks and Broccoli


Plate the broccoli and steak, and pouring the sauce over each.  You may want to use separate bowls and plates, to keep the sauce separate.






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