Ingredients

FOR THE MEAT

2 (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 clove garlic, 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

Preparation

  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.