Beef Tenderloin With Creamy Alouette® Mushroom Sauce

Name: Beef Tenderloin With Creamy Alouette® Mushroom Sauce
Total time: 45 min
Yield: 2 servings
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

If you have around 45 minutes to spend in the kitchen, Beef Tenderloin With Creamy Alouette® Mushroom Sauce might be a tremendous gluten free and primal recipe to try. This recipe serves 2 and costs $2.3 per serving.

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Cook time

45 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

373 kcal

Calories

11 g

Protein

33 g

Fat

10 g

Carbs

Ingredients

For 2 servings

Estimated cost~€3.55 · ~€1.80/serving

Kitchen Tools

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Instructions

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.