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Medallions of Beef with Morels and Marsala and Creme Fraiche Sauce

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Recipe summary

Recipe courtesy of Jamie Oliver. This recipe is also available in his book, Happy Days with the Naked Chef. Yield is 4 servings.

Preparation time:
Cooking time:
Yield: 4

Ingredients

  • 2 handfuls dried morels
  • 1 handful fresh thyme, leaves picked
  • olive oil
  • 8 3 ounce beef, fillet, medallions
  • sea salt, and freshly cracked black pepper
  • 2 shallot, peeled, finely chopped
  • 1 clove garlic, peeled, finely chopped
  • 1 wine glass of marsala
  • 4 tablespoons creme fraiche

Directions

  1. Put your dried morels into a small bowl and cover with boiling water.
  2. Finely chop half the thyme and sprinkle over your medallion fillets with a little olive oil.
  3. Rub the chopped thyme and oil into the meat and allow it to sit for 10 minutes.
  4. Get a large, non-stick frying pan hot, season your steaks on both sides with salt and black pepper, and sear them for just over 2 minutes on each side.
  5. They will go slightly golden and will be cooked medium by this time, which is the way I like them.
  6. Feel free to cook for longer, or less time, to your liking.
  7. Remove the meat from the pan to a plate and allow to rest for 4 to 5 minutes while you make the sauce.
  8. Turn down the heat, add a little extra olive oil to the pan, and throw in your shallots, garlic and remaining thyme.
  9. After a minute, strain your morels and add them—I like to leave three-quarters of them whole and finely chop the rest.
  10. Add your Marsala.
  11. This may flame up in the pan for about 20 seconds, which is fine, so don’t be shocked.
  12. Add the creme fraiche and any juices that have come out of the meat.
  13. Season to taste.
  14. The sauce should coat the back of a spoon—thin it with water if it gets too thick.
  15. Give each person 2 medallions, pour the sauce over, and serve with something nice and stodgy like mashed potato and braised greens.

Pitchin' In
Pitchin' In

Lynn Crawford will do whatever it takes to get at the best, freshest ingredients in the world. She’ll take on any challenge, relying on locals to show her how it’s done.

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