Ingredients
-
-
4
-
4
-
1
-
1
-
1
-
-
6
-
1
-
1
-
-
-
-
-
Directions
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!, Wow ! Yum. Next time I am going to try this recipe with Flax Milk. I will use olive oil as well for flavor. I will also try it covered in butter and blue cheese which go great with beef. I don’t eat much meat but this is how I like it and rare! Thanks for this recipe., In 2 words, Utterly fantastic!
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Steps
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1
Done
|
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. |
|
2
Done
|
Place the Tenderloins in the Hot Pan and Saut For 4 Minutes, Then Turn and Saut For 3 Minutes. |
|
3
Done
|
Cover With Foil and Set Aside. |
|
4
Done
|
Slice Mushrooms and Set Aside. |
|
5
Done
|
Heat 2 T Soft Butter in a Large Saucepan Over Medium High Heat. |
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6
Done
|
When Hot, Add Shallots and Mushrooms and Saut For 2 Minutes. |
|
7
Done
|
Add the Minced Garlic and Saut Until It Becomes Soft. |
|
8
Done
|
Add the Heavy Cream and Steak Juice from Set-Aside Plate and Reduce by One-Third. |
|
9
Done
|
Season With Salt and Pepper. |
|
10
Done
|
Finally, Add the Basil and Keep Warm. |
