Beef Tenderloin with morel mushrooms and shallots

3 ounces dried morel mushrooms
Enough boiling water to cover morels
Olive oil
6 tablespoons minced shallots
2 cloves garlic, minced
Kosher salt and pepper to taste
2 teaspoons fresh thyme
4 (1-1/2-inch thick) beef tenderloin steaks, approximately 8 ounces each
Fresh Rosemary sprigs for garnish

In a large bowl, place dried mushrooms; pour boiling water over mushrooms; let stand 30 minutes. Drain mushrooms, reserving liquid for another use. Finely chop mushrooms, shallots, and garlic.

In a large frying pan over medium heat, heat olive oil. Add shallots and garlic; saute 1 minute. Add chopped mushrooms; saute an additional 5 minutes. Add salt and pepper. Remove from heat, cool, and add fresh thyme. Note: If preparing this mixture the day before, refrigerate and then add the thyme at the last minute before placing in the steaks.

Cut small slits or pockets (2 1/2-inch wide by 1 1/2-inch deep) in the side of each steak. Press 1/4 of the dressing into each pocket. You may want to secure the steaks with toothpicks.

Salt and pepper the steaks on both sides (press in with your hands). In a frying pan over medium-high heat, melt 2 tablespoons butter. Sear the steaks for 5 to 6 minutes per side, making sure they do not stick to the pan. When the steaks are seared and done according to your preference, remove from the pan and place on individual dinner plates.  Place a rosemary sprig in each tenderloin.

Serve atop a tomato flower petal (instructions below).

Makes 4 servings.
adapted from a Bon Appétit recipe