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:
- 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.
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:
covered percent of daily need
