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Beef Tenderloin With Creamy Alouette® Mushroom Sauce
At a Glance
- Prep
- 15 minutes
- Cook
- 14 minutes
- Total
- 40 min
- Servings
- 2.00 entrees, serving(s)
Categories
- Beef with creamy mushroom sauce
Cuisine
- French-inspired
Cooking Method
- Broil
Difficulty
- Medium
Dietary
- Non-Vegetarian
Servings & Nutrition
Original recipe serves 2. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Beef Tenderloin With Creamy Alouette® Mushroom Sauce brings together 2 (6 -8 ounce) beef tenderloin steaks, 1 1/2 inches thick, 3 teaspoons extra virgin olive oil, divided, 1 teaspoon butter in a practical dish for home cooking. It takes about 40 min to prepare and cook. It makes approximately 2 servings.
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Ingredients
- 2 (6 -8 ounce) beef tenderloin steaks, 1 1/2 inches thick
- 3 teaspoons extra virgin olive oil, divided
- 1 teaspoon butter
- 1/2 large shallot, thinly slivered
- 2 cups sliced baby portabella mushrooms
- 1/4 cup alouette savory vegetable spreadable cheese or 1/4 cup alouette creamy onion & shallots spreadable cheese
- 1/2 cup milk
- 1 teaspoon minced fresh parsley, if desired
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Instructions
Heat broiler.
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.
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.
Keep Cooking
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