Beef Tenderloin With Creamy Alouette® Mushroom Sauce

Ingredients

• 2 cups portabello mushrooms sliced
• 2 ounces beef tenderloin steaks thick
• 0.3 cup butter 
• 3 teaspoons olive oil extra virgin divided
• 1 teaspoon parsley fresh minced
• 0.5 cup milk 
• 0.5 large shallots 
• 0.3 cup savory vegetable alouette®
• 0.3 cup savory vegetable alouette®

Equipment

• frying pan
• broiler
• broiler pan

Directions

1. Heat broiler.Coat all sides of tenderloin with 1 tsp. of the olive oil.
2. 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.
3. Add shallot; cook 1 minute.
4. Add mushrooms. Cook 2 to 3 minutes or until tender, stirring frequently.Stir in Alouette, adding milk to desired consistency.
5. Heat just until warm.Spoon sauce over tenderloins.
6. Sprinkle with parsley.