Cracked Black Pepper Crusted Filet Medallions (With Cremini)

• FOR THE MEAT
• 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
• FOR THE CREAM SAUCE
• 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

1. 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.
2. Place the tenderloins in the hot pan and saute for 4 minutes, then turn and saute 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 saute for 2 minutes.
7. Add the minced garlic and saute 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.

meat, center, cracked black pepper, kosher salt, olive oil, butter, cream sauce, cremini mushrooms, shallot, garlic, kosher salt, ground black pepper, basil, heavy cream, butter

Taken from www.food.com/recipe/cracked-black-pepper-crusted-filet-medallions-with-cremini-56698 (may not work)