Cracked Black Pepper Crusted Filet Medallions With Cremini

This has been my favorite dish in all food categories for some time now. Thankfully, i don't have a weight or heart problem...yet. ;o) i recommend using filet mignon and italian cremini mushrooms as they are an integral part of the resulting flavor. I love the way the pepper is tempered by the cream sauce. Just typing this out has prompted me to make this again tonight. Let me know what you think!!

Steps

While heating the oil and 1 t of butter in a large saut pan over medium high heat , season the tenderloins with cracked black pepper and salt.

Place the tenderloins in the hot pan and saut for 4 minutes , then turn and saut for 3 minutes.

Cover with foil and set aside.

Slice mushrooms and set aside.

Heat 2 t soft butter in a large saucepan over medium high heat.

When hot , add shallots and mushrooms and saut for 2 minutes.

Add the minced garlic and saut until it becomes soft.

Add the heavy cream and steak juice from set-aside plate and reduce by one-third.

Season with salt and pepper.

Finally , add the basil and keep warm.

Have little hope of keeping your arteries open while enjoying this awesome dish.

Ingredients

beef tenderloin steaks, cracked black pepper, kosher salt, olive oil, butter, cremini mushrooms, shallot, garlic clove, ground black pepper, basil, heavy cream