4 beef tenderloin medallions (around 5 oz. each)
1 1/2 cup very heavy cream
2 tbsp. fresh rosemary leaves
4 tbsp. olive oil
salt and pepper to taste

Heat the olive oil in a saucepan and cook the medallions (previously salted and peppered to taste) to achieve the desired doneness, adding one tbsp. of rosemary leaves on top of them while they are being cooked. Take them apart and pour the heavy cream into the pan with the other rosemary tbsp. Stir constantly until the cream and the oil of the pan become thickened and the rosemary leaves gave all their flavor to this mix, then put the medallions again and have them covered with this cream. Adjust salt if desired.

You can serve the medallions with the cream over them, or you may strain it to take out the rosemary leaves for a more elegant dish, but I prefer with the rosemary leaves. A very fast and simple dish.

Submitted by: Luis De Santis-Venezuela