Arnaud MoreauGrand Cru Champagne EN / FR

Pairings & recipes / Fillet mignon with morels

Fillet mignon with morels

with the cuvée Réserve · Brut blend Grand Cru

Veal tenderloin with morel mushrooms and reduced jus
Recipe 01

Veal tenderloin with morel mushrooms and reduced jus

Time · Prep 25 min · Cook 35 min · serves 4

Ingredients

  • 800 g veal tenderloin
  • 30 g dried morel mushrooms (or 150 g fresh morels)
  • 200 ml heavy cream
  • 200 ml veal stock
  • 100 ml dry white wine
  • 40 g unsalted butter
  • 2 shallots
  • Fine salt, freshly ground pepper

Method

  1. Soak dried morels in warm water for 30 minutes, then rinse thoroughly and drain; if using fresh morels, brush them gently without soaking.
  2. Trim the veal tenderloin, season with salt and pepper, then sear on all sides in 20 g of hot butter until golden brown; set the meat aside.
  3. In the same casserole, sauté the minced shallots with the morels for 3 to 4 minutes, deglaze with white wine and reduce almost completely.
  4. Add the veal stock, return the tenderloin, cover and simmer over low heat for 20 to 25 minutes, basting regularly.
  5. Remove the meat, stir the cream into the sauce and reduce to a coating consistency, adjust the seasoning, then slice the tenderloin and spoon over the morel sauce.

Why the pairing works. The silky morel sauce and the tender veal find balance with the vinous power and predominantly Pinot Noir structure of Bouzy champagne.

Pork tenderloin with morels and fresh tagliatelle
Recipe 02

Pork tenderloin with morels and fresh tagliatelle

Time · Prep 30 min · Cook 40 min · serves 4

Ingredients

  • 900 g pork tenderloin
  • 40 g dried morel mushrooms
  • 250 ml heavy cream
  • 150 ml chicken stock
  • 1 shallot, 1 garlic clove
  • 350 g fresh tagliatelle
  • 30 g butter + 1 tbsp neutral oil
  • Salt, pepper

Method

  1. Soak the morels in warm water for 30 minutes, rinse thoroughly and drain; filter the soaking liquid through a cheesecloth and set aside.
  2. Cut the pork tenderloin into 3 cm medallions, season with salt and pepper, then brown in a sauté pan with the butter and oil for 5 to 6 minutes; set aside on a plate.
  3. In the same pan, sweat the minced shallot and chopped garlic, add the morels and cook for 2 minutes, then deglaze with 100 ml of the filtered soaking liquid and the chicken stock.
  4. Reduce by half, pour in the cream, return the medallions to the sauce and cook over low heat for 10 to 12 minutes, keeping the sauce at a coating consistency.
  5. Cook the tagliatelle al dente in a large pot of salted water, drain, toss with a little morel sauce and serve alongside the napped medallions.

Why the pairing works. The richness of the cream and the deep flavour of the morels are supported by the mouthfeel and vinous character of Bouzy champagne, which lends freshness to the dish.

Other pairings of this cuvée

Discover the cuvée Réserve ← All pairings