Cracked Black Pepper Crusted Beef Medallions

• 2 8oz. center cut beef tenderloins
• 3 Tablespoons cracked black pepper
• ½ Tablespoon kosher salt
• 1 Tablespoon olive oil
• 1 Tablespoon soft butter

While heating the oil and butter in a large sauté pan over medium high heat, season the tenderloins with cracked black pepper (I use tons; the cream tones it down some) and salt.

Place the tenderloins in the hot pan and sauté for 4 minutes, then turn and sauté for 3 minutes.

Cover with foil and set aside.

For the cream sauce:

6 oz crimini mushrooms
1 shallot, peeled and minced
1 clove garlic, peeled and minced
½t. kosher salt
1 t. ground black pepper
1 T. basil, chopped
1-cup heavy cream
2 T. soft butter, unsalted

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 sauté for 2 minutes.

Add the minced garlic and sauté 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.

Top filets with mushroom sauce, dine, and vow to hit the treadmill tomorrow.