Beef Tenderloin with Creamy Alouette® Mushroom Sauce

Alouette beef tenderloin Med.jpgIngredients

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

 Directions

Heat broiler.

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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