Dried morel mushroomsground in a spice grinder, about 1.5 tablespoons for each tenderloin
Kosher salt and fresh ground black pepperto taste
Fresh chopped thymeoptional, to taste
2tablespoons Unsalted butteror a combination of butter and oil, for cooking
Instructions
Allow the tenderloins to rest at room temperature until you're ready to cook, about 30 minutes.
Season the tenderloins with salt, pepper and thyme if using. Roll the tenderloins generously in the dried morels, pressing down firmly to help the coating adhere.
Meanwhile, in a cast iron skillet or another non-stick pan, heat the butter on medium heat until melted, hot and foaming.
Add the tenderloin(s), brown gently on each side for a minute or two (I like mine about 135-140F in the center) until the morel crust is golden, then remove to a warm place on a paper towel to rest for a few minutes before cutting to help the juices redistribute.