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Beef Tenderloin with Morels and Tarragon-Marsala Sauce
- 1 1/2-ounce package dried morels, or 6 ounces fresh morels plus 1/2 cup beef broth
- 2 6-to 8-ounce beef tenderloin steaks
- 2 tablespoons (1/4 stick) butter, divided
- 3/4 cup chopped green onions
- 1/3 cup heavy whipping cream
- 1 tablespoon plus 1 teaspoon chopped fresh tarragon
- 1 tablespoon dry Marsala
Directions:View on Epicurious
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