Veal filet mignon w/ morels

Peel and chop the shallots.
Prepare the filet (remove any small skins), and cut them in 8 tournedos of identical thickness.

If you're using dried morels, soak them for 2 hours (no more) in a bowl of warm water to rehydrate them.
Whether fresh, frozen or rehydrated, morels or gyromiters:
Open them lightly with a knife and rinse them several times, to remove all grains of sand (inside and outside).
Then blanch them by plunging them 2 minutes in boiling water.
Finally cool them in cold water, squeeze them by hand, and pat them dry with paper towels.
For dried morels only, and if you have the time:
Filter (using a fine sieve) the soaking water and re-use it to blanch the morels,
boil and reduce it in a pan to little volume (a few tbsp.),
add to the sauce later.

In a frying pan with 30 g hot butter, sauté the tournedos on both sides.
Salt, pepper, and add the paprika.
Remove the meat, and keep it warm.

Add the remaining butter, and sweat the shallots before putting the morels and the veal stock.
Cook with a lid for 5 minutes over high heat, stirring occasionally.

Put back the pieces of veal with the morels, and let the whole heat for 2 minutes before serving on hot plates.

Beware, veal filet mignon is super tender but cooks very quickly. Serve it a bit "rosé" (pinky/medium-rare). In France, the animal must be less than 8 months old to be called a veal.
If you don't have the proper veal stock, use a broth (cube). Don't confuse morels (Morchella) with Gyromiters (Gyromiters, the "fake" ones).
Fresh morels are the best (cooking them is mandatory to make them edible). Otherwise prefer dried morels over frozen ones. (100 g fresh morels = 20 g dried ones).