In this post, you will learn how to make Beef Tenderloin With Creamy Alouette® Mushroom Sauce and also watch our highly recommended video on how to make a (related) Recipe at the end of this post.
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Below are the ingredients and the instructions on how to make Beef Tenderloin With Creamy Alouette® Mushroom Sauce.
- 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
- 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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