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Beef Tenderloin With Creamy Alouette® Mushroom Sauce

  • 2servings
  • 40minutes
  • 678calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B2, B3, B9, B12, C, D, P
MineralsZinc, Copper, Chromium, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 (6 -8 ounce) beef tenderloin steaks ,

  2. 1 1/2 inches thick

  3. 3 teaspoons extra virgin olive oil , divided

  4. 1 teaspoon butter

  5. 1/2 large shallot , thinly slivered

  6. 2 cups sliced baby portabella mushrooms

  7. 1/4 cup alouette garlic & herbs spreadable cheese or 1/4 cup alouette savory vegetable spreadable cheese or 1/4 cup alouette creamy onion & shallots spreadable cheese

  8. 1/2 cup milk

  9. 1 teaspoon minced fresh parsley , if desired

Instructions Jump to Ingredients ↑

  1. Heat broiler.

  2. Coat all sides of tenderloin with 1 teaspoons 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.

  3. Meanwhile, heat remaining olive oil and the butter in small skillet over medium heat.

  4. Add shallot; cook 1 minute.

  5. Add mushrooms. Cook 2 to 3 minutes or until tender, stirring frequently.

  6. Stir in Alouette®, adding milk to desired consistency. Heat just until warm.

  7. Spoon sauce over tenderloins. Sprinkle with parsley.

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