Cracked Black Pepper Crusted Filet Medallions (With Cremini) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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! Ingredients:
4 (8 ounce) center cut beef tenderloin steaks (can use sirloin steaks, but of course, it's not the same) |
4 tablespoons cracked black pepper |
1 tablespoon kosher salt |
1 tablespoon olive oil |
1 tablespoon soft butter |
6 ounces cremini mushrooms (the italian brown ones) |
1 shallot, peeled and minced |
1 garlic clove, peeled and minced |
1/2 teaspoon kosher salt |
1 teaspoon ground black pepper |
1 tablespoon basil, chopped |
1 cup heavy cream |
2 tablespoons soft butter, unsalted |
Directions:
1. While heating the oil and 1 T of butter in a large sauté pan over medium high heat, season the tenderloins with cracked black pepper and salt.
2. Place the tenderloins in the hot pan and sauté for 4 minutes, then turn and sauté for 3 minutes.
3. Cover with foil and set aside.
4. Slice mushrooms and set aside.
5. Heat 2 T soft butter in a large saucepan over medium high heat.
6. When hot, add shallots and mushrooms and sauté for 2 minutes.
7. Add the minced garlic and sauté until it becomes soft.
8. Add the heavy cream and steak juice from set-aside plate and reduce by one-third.
9. Season with salt and pepper.
10. Finally, add the basil and keep warm.
11. Have little hope of keeping your arteries open while enjoying this awesome dish.
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