Ingredients

• 4 (10-ounce) tenderloin fillets
• 3 tablespoons cracked black pepper
• 1 tablespoon kosher salt
• Extra-virgin olive oil
• 2 ounces pure olive oil
• 16 ounces morel mushrooms
• 4 garlic cloves, minced
• 6 ounces cabernet sauvignon
• 6 ounces brown veal stock
• 2 tablespoons fresh thyme
• 4 tablespoons butter
• Salt and pepper
• 2 pounds peeled Yukon Gold potatoes
• 1/4 cup heavy cream
• 1 pound unsalted butter
• Salt and pepper

Instructions

1. For the beef: Roll the fillet in salt and pepper. Massage meat with olive oil. Grill to desired degree of doneness.
2. For the mushroom sauce: In a skillet with oil, saute mushrooms until tender. Add garlic and allow to brown lightly. Deglaze skillet with cabernet and reduce by 3/4. Add veal stock and reduce by half. Add thyme and finish with butter. Season with salt and pepper. Keep warm until ready to serve.
3. For the potatoes: Place potatoes in a stockpot with lukewarm water to cover, and bring to a boil. Reduce to a simmer and skim the foam off the top. Cook until tender.
4. In a saucepot, heat cream and butter while potatoes are cooking. Drain water from potatoes and put through a sieve, add butter and cream, and season with salt and pepper. Whip vigorously. Serve fillets with mushroom sauce and whipped potatoes.