Let dehydrated morels soak in cold water for an hour.
Cut the veal tenderloin in one inch thick medallions.
Cut the mushrooms in 1/4 inch rings.
Put a skillet on high heat and add 1 teaspoon of olive oil. When the skillet is hot, put in the medallions and sear them for two to three minutes until the meat doesn’t stick to the skillet anymore. Flip the medallions and season them with salt and pepper. Sear the medallions for another 3 minutes.
Add the mushrooms to the medallions and cook for another minute. Add the butter and turn the medallions to allow the butter to coat them. Add the cream and stir to blend in the caramelized juices. Let reduce for a minute or two. Serve.