The preparation

• Preheat your oven to 200°C.
• Brush your tenderloin with mustard and cook for about 45 minutes making sure to turn on all sides.
• During this time, rinse the morels and soak in vodka.
• Brown the chopped onions in a fry-pan.
• Add the broth, pepper and a portion of vodka and let reduce. Add 3 spoons of veal stock, morels and whole cream. Let stew 2 minutes.
• Remove fillet from the oven, cut into slices and garnish the plates. Coat with morel sauce.
• Preheat your oven to 200°C.
• Brush your tenderloin with mustard and cook for about 45 minutes making sure to turn on all sides.
• During this time, rinse the morels and soak in vodka.
• Brown the chopped onions in a fry-pan.
• Add the broth, pepper and a portion of vodka and let reduce. Add 3 spoons of veal stock, morels and whole cream. Let stew 2 minutes.
• Remove fillet from the oven, cut into slices and garnish the plates. Coat with morel sauce.