Cracked Black Pepper Crusted Filet Medallions With Cremini Food

CRACKED BLACK PEPPER CRUSTED FILET MEDALLIONS (WITH CREMINI)

Steps:

• 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.
• 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.
• 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.
• Have little hope of keeping your arteries open while enjoying this awesome dish.

"CRACKED OUT" TATER TOT CASSEROLE

Steps:

• Preheat oven to 350 degrees. Lightly spray a 9x13-inch pan with cooking spray. Set aside.
• In a large bowl, mix together sour cream, soup, Ranch mix, bacon and cheese. Fold in frozen tater tots. Spoon mixture into prepared pan.
• Bake for 40-45 minutes, until bubbly.
• Preheat oven to 350 degrees. Lightly spray a 9x13-inch pan with cooking spray. Set aside.
• In a large bowl, mix together sour cream, soup, Ranch mix, bacon and cheese. Fold in frozen tater tots. Spoon mixture into prepared pan.
• Bake for 40-45 minutes, until bubbly.

PEPPER-CRUSTED FILET MIGNON

Steps:

• Season filets very generously on both sides with salt and pepper (especially pepper), patting in firmly.
• Heat oil in a small skillet over medium-high. Cook filets until desired doneness, 3 to 5 minutes per side (depending on thickness) for medium-rare.
• Remove strings from filets, and serve with Red Wine Sauce, if desired.

CRACKED BLACK PEPPER CRUSTED BEEF MEDALLIONS (WITH CREMINI)

Steps:

• 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.