Beef with Morel Cream Sauce

Rinse the beef, pat dry and trim silver skin. Mix together oil and 1 teaspoon ground pepper and rub all over meat. Cover and refrigerate overnight. Rinse the morels in a colander and drain well. Remove the stems. Soak the mushrooms in 350 ml (approximately 1 1/2 cups) water. Heat ghee, and sear the beef and sprinkle with salt. Transfer to an oven preheated to 220°C (approximately 400°F) (2nd shelf from the bottom) and bake about 10 minutes, turning halfway through.

Remove the roast, wrap in aluminum foil and let it rest 10-12 minutes in the oven with it turned off.

Deglaze the pan with 1/8 liter (approximately 1/2 cup) of water and the morel soaking water. Strain the meat juices into a small saucepan and boil it down slightly. Stir in cream. Let the sauce simmer over low heat. Add the butter in small pieces and stir in the well squeezed morels. Season to taste.

To serve, cut the tenderloin into slices and serve with the morel cream sauce.