| Trim
the stems of the morels. Note: I do not recommend washing mushrooms
as some may recommend. A mushroom is a sponge and will absorb
water, diluting the taste. If you spot dirt, gently brush it
off.
Heat
the olive oil and butter in a large skillet over medium heat.
Add the shallot and sauté until it is just tender, about 1
minute.
Add
the morels and the thyme and sauté the mushrooms until they
are tender, about 5 minutes. Add the beef stock and cook until
the liquid is reduced by about half. Add additional butter
to taste. These mushrooms are full-bodied in flavor and do
not need the aid of salt or pepper.
Serve
the mushrooms in a silver bowl alongside the Prime
Tenderloin of Nebraska Beef.
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