Medallions of Beef with Morels and Marsala and Creme Fraiche Sauce

Yield is 4 servings.

• 2 handfuls dried morels
• 1 handful fresh thyme, leaves picked
• olive oil
• 8 x 3 oz 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 tbsp creme fraiche

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.