Beef Tenderloin With Creamy Alouette® Mushroom Sauce

You can never have too many side dish recipes, so give Beef Tenderloin With Creamy Alouette® Mushroom Sauce a try. One serving contains 371 calories, 11g of protein, and 33g of fat. This gluten free and primal recipe serves 2 and costs $1.74 per serving. From preparation to the plate, this recipe takes roughly 45 minutes. 40 people have made this recipe and would make it again. If you have vegetable, milk, extra virgin olive oil, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. With a spoonacular score of 51%, this dish is solid. Similar recipes are Beef Tenderloin in Mushroom Sauce, Beef Tenderloin with Mushroom Sauce, and Peppered Beef Tenderloin with Mushroom Sauce.

Servings: 2

 

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

Equipment:

broiler

broiler pan

frying pan

Cooking instruction summary:

  1. Heat broiler.
  2. 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.
  3. Meanwhile, heat remaining olive oil and the butter in small skillet over medium heat.
  4. Add shallot; cook 1 minute.
  5. Add mushrooms. Cook 2 to 3 minutes or until tender, stirring frequently.
  6. Stir in Alouette, adding milk to desired consistency. Heat just until warm.
  7. Spoon sauce over tenderloins. Sprinkle with parsley.

 

Step by step:


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. Sprinkle with parsley.


Nutrition Information:

Quickview
370k Calories
11g Protein
32g Total Fat
10g Carbs
7% Health Score
Limit These
Calories
370k
19%

Fat
32g
51%

  Saturated Fat
17g
107%

Carbohydrates
10g
3%

  Sugar
4g
5%

Cholesterol
85mg
28%

Sodium
260mg
11%

Get Enough Of These
Protein
11g
22%

Selenium
30µg
43%

Vitamin A
1967IU
39%

Vitamin B2
0.52mg
31%

Vitamin B3
4mg
25%

Phosphorus
220mg
22%

Copper
0.42mg
21%

Potassium
579mg
17%

Vitamin B6
0.32mg
16%

Vitamin B5
1mg
16%

Zinc
2mg
15%

Vitamin E
1mg
11%

Vitamin B12
0.66µg
11%

Calcium
103mg
10%

Vitamin B1
0.15mg
10%

Manganese
0.18mg
9%

Vitamin D
1µg
9%

Folate
34µg
9%

Vitamin K
6µg
7%

Magnesium
26mg
7%

Fiber
1g
6%

Iron
1mg
6%

Vitamin C
2mg
4%

covered percent of daily need
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Food Trivia

Cadbury’s Cream Eggs first went on sale in 1971.

Food Joke

Fred! What did I say I'd do if I found you with your fingers in the butter again? That's funny, Mom. I can't remember either.

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