Beef Tenderloin With Creamy Alouette® Mushroom Sauce

Beef Tenderloin With Creamy Alouette® Mushroom Sauce

Beef Tenderloin With Creamy Alouette® Mushroom Sauce

45 minutes

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Details
  • Serving Size:   2
  • Gluten-Free:   True
  • Weight Watchers:   15 Points
Cuisine
  • side dish
Comments
Ingredients
  • 2 cups sliced baby Portobello mushrooms
  • 2 ounces beef tenderloin steaks, 11/2 inches thick (6 to 8 ounes each)
  • 1/4 cup butter
  • 3 teaspoons extra virgin olive oil, divided
  • 1 teaspoon minced fresh parsley, if desired
  • 1/2 cup milk
  • 1/2 large shallot, thinly slivered
  • 1/4 cup Alouette® Garlic & Herbs, or Alouette® Savory Vegetable
Instructions

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.

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