Ingredients:
1 1/2 Lbs. of beef tenderloin, trimmed

Marinade:
1 stick clarified butter
4 cloves garlic, crushed
1 Tbsp. ground black pepper
1 Tbsp. paprika
1 tsp. grated horseradish or cold horseradish sauce
1 Tbsp. soy sauce
1 Tbsp. mixed herbs (basil, thyme, parsley, marjoram), chopped

Sauce:
2 cups heavy cream
1 Tbsp. parsley, chopped
1 Tbsp. basil, chopped
2 cloves garlic, crushed
1 cup white wine
1 Tbsp. butter

Directions:
Blend together the ingredients for the marinade in a food processor.
Cut the beef into 8 medallions
Cover the beef with the marinade and allow it to rest overnight in the refrigerator

Next day:
To make the sauce, melt the butter in a warm saucepan. Gently saut� the garlic, parsley, and basil, occasionally stirring.
Add the white wine and then simmer uncovered to reduce by half.
Add the heavy cream and simmer for 5 minutes until the cream thickens. Season 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 (the mixture must remain on the beef).
Cook for 1 minute. Then turn the medallions and cook for 1 more minute.

Counts per entire recipe:
33.53/ 3801.68/ 324.66/ 188.08

Counts per serving:
5.59/ 633.61/ 54.11/ 31.35