TOURNEDOS OF BEEF with Shallot and Morel Madeira Sauce

To marinate the Tournedos: Can be done ahead, up to 6 hours.

Rub tarragon and pepper into the meat, place on a plate and drizzle with 2 teaspoons of Madeira. Cover and let stand at room temperature for up to 1 hour or refrigerate for up to 6 hours. Remove 1 hour before cooking.

Place chopped shallots, morels, fresh tarragon, and the butter in small ramekins set on a tray next to the stove one-hour before dinner.To pan sear and make sauce:

In a non-reactive saut pan over high heat, heat the pan until nearly smoking. Sprinkle salt on the hot pan. Sear the meat until brown on both sides, about 3 to 4 minutes per side for rare. Sear longer according to personal preference. Transfer the Tournedos to a warm plate and set near by the stove.

Add Madeira to the pan, using a long wooden match and holding your head away from the pan, ignite the Madeira. Turn off the gas, and then tilt the pan back and forth until the flames subside. Add the shallots to the pan and cook until they begin to soften, about 3 minutes. Add the morels and saut until cooked, about 3 to 4 minutes longer. Season with fresh tarragon. Remove the pan from the heat. Swirl soft butter into the sauce to "finish."

Place a Tournedos on one side of a warm dinner plate, spoon the sauce over the meat and serve with vegetables