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 shallots, peeled and minced
1 garlic cloves, 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:
While heating the oil and 1 T of butter in a large saute pan over medium high heat, season the tenderloins with cracked black pepper and salt.
Place the tenderloins in the hot pan and saute for 4 minutes, then turn and saute 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 saute for 2 minutes.
Add the minced garlic and saute 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.
Servings: 4
Time preparation: 15 min.
Time total: 30 min.