Recipe: Blackened Beef with a Basil and Parsley Cream Sauce

BLACKENED BEEF WITH A BASIL AND PARSLEY CREAM SAUCE

1 1/2 pounds beef tenderloin, trimmed
FOR THE MARINADE:
1 stick (1/2 cup) butter, clarified
4 cloves garlic, crushed
1 Tbsp. ground black pepper
1 Tbsp. paprika
1 Tbsp. soy sauce
1 Tbsp. chopped mixed fresh herbs (basil, thyme, parsley, marjoram)
1 tsp. grated horseradish or cold horseradish sauce

FOR THE SAUCE:
1 Tbsp. butter
2 cloves garlic, crushed
1 Tbsp. chopped fresh parsley
1 Tbsp. chopped fresh basil
1 cup white wine
2 cups heavy (whipping) cream
Salt, to taste

Cut the beef into 8 medallions.

Blend together the ingredients for the marinade in a food processor. Cover the beef with the marinade and allow it to rest overnight in the refrigerator.

WHEN READY TO COOK:

TO MAKE THE SAUCE:
Melt the 1 tablespoon butter in a warm saucepan. Gently saute the garlic, parsley and basil, occasionally stirring.

Add the white wine and then simmer uncovered until reduced by half.

Add the heavy cream and simmer for 5 minutes until the cream thickens. Season with salt according to taste.

TO COOK THE BEEF:
Place a skillet on the heat until it is very hot, then place the marinated beef medallions into the pan. Cook for 1 minute. Then turn the medallions and cook for 1 minute more. Serve with the sauce.

Makes 6 servings