Beef Tenderloin with Creamy Alouette® Mushroom Sauce
2 beef tenderloin steaks, 1½ inches thick (6 to 8 oz. each)
3 tsp. extra virgin olive oil, divided
1 tsp. butter
½ large shallot, thinly slivered
2 cups sliced baby Portobello mushrooms
¼ cup Alouette® Garlic & Herbs, or Alouette® Savory Vegetable Spreadable Cheese, or Alouette® Creamy Onion & Shallots Spreadable Cheese
½ cup milk
1 tsp. minced fresh parsley, if desired
Coat all sides of tenderloin with 1 tsp. of the olive oil. Place on broiler pan. Season to taste with salt and pepper. Broil 4 inches from heat for 6 minutes or until well-browned. Turn. Broil 6 to 8 minutes or until desired doneness.
Meanwhile, heat remaining olive oil and the butter in small skillet over medium heat.
Add shallot; cook 1 minute.
Add mushrooms. Cook 2 to 3 minutes or until tender, stirring frequently.
Stir in Alouette®, adding milk to desired consistency. Heat just until warm.
Spoon sauce over tenderloins. Sprinkle with parsley.
Makes two servings.
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