Beef Tenderloin With Creamy Alouette® Mushroom Sauce
By: Corrinne
Published: Wednesday, February 10, 2010 - 11:45am

Ingredients




2 ounces beef tenderloin steaks, 11/2 inches thick (6 to 8 ounes each)
3 teaspoons extra virgin olive oil, divided
1 teaspoon butter
1/2 large shallot, thinly slivered
2 cups sliced baby Portobello mushrooms
1/4 cup Alouette® Garlic & Herbs, or Alouette® Savory Vegetable 
1/2 cup milk
1 teaspoon minced fresh parsley, if desired

Preparation

1 Heat broiler. 2 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. 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.

About


This recipe is a perfect dinner for two! Easy and delicious, it will surely impress your sweetheart.