1. Preheat sous vide machine to 115ºF.
2. If using dried porcinis, grind them into a fine powder in a spice grinder or clean coffee grinder.
3. If using dried morels, rehydrate the morels for both the cream and pan sauce. Strain & reserve the
4. Mix the truffle salt with the porcini powder.
5. Season the tenderloin steaks on all sides with the porcini-truffle salt. Vacuum pack the seasoned
6. Put the packed steaks in the sous vide bath. Once the temperature reaches 115ºF, cook them for 1
hour. Note: This will result in medium-rare steaks (on the rare side of medium-rare). Increase the
temperature of the water bath if you prefer your steaks cooked further.
While the steaks cook, make the morel cream:
7. Thinly slice the morels for the cream. Heat a large skillet over medium high heat & add the extra virgin
olive oil, morels, black pepper and salt.
8. Cook the morels until they release their liquid and begin to brown (approx. 5-6 minutes).
9. Deglaze the pan with the 1/4 cup marsala wine & cook until all liquid has evaporated.
10. Add the cream and mushroom stock (strained soaking liquid if using dried morels) & cook for an
additional 1-2 minutes.
11. Move the morel mixture to a blender. Add the sherry vinegar, remaining ½ tsp of marsala and blend
until smooth. Taste, then add salt & pepper as necessary.
12. Reserve the finished morel cream in a small saucepan to reheat when needed.
When the steaks have finished:
13. Slice the morels for the pan sauce into thin rings.
14. Remove the steaks from the sous vide bath and their bags. Dry off any surface moisture.
15. Heat a sauté pan over medium-high heat. Add one teaspoon each of the olive oil & butter.
16. Quickly sear the steaks on all sides just until they develop a brown crust. They’re already perfectly
cooked on the inside.
17. Remove the steaks to a plate & cover them loosely with aluminum foil.
18. Add a tablespoon each of butter and olive oil to the pan along with the shallots. Cook for 2-3 minutes,
until the shallots soften.
19. Add the morels, truffle salt, and black pepper. Saute gently until the morels are tender and caramelized
20. Add the pomegranate juice, marsala wine, and mushroom stock. Simmer the liquid, scraping any bits
off the bottom of the pan, until the sauce has reduced enough to coat the back of a spoon (approx. 3-5
21. Stir in the last tablespoon of butter.
22. Taste the sauce and add additional truffle salt if desired.
23. Reheat the truffle cream.
24. Serve each steak atop a spoonful of truffle cream, finished with the pan sauce, pomegranate seeds,
and your choice of sides.