Beef Tenderloin With Creamy Alouette® Mushroom Sauce

• 2 (6 -8 ounce) beef tenderloin steaks, 1 1/2 inches thick
• 3 teaspoons extra virgin olive oil, divided
• 1 teaspoon butter
• 1/2 large shallot, thinly slivered
• 2 cups sliced baby portabella mushrooms
• 1/4 1/4 cup alouette savory vegetable spreadable cheese or 1/4 cup alouette creamy onion & shallots spreadable cheese
• 1/2 cup milk
• 1 teaspoon minced fresh parsley, if desired

1. Heat broiler.
2. Coat all sides of tenderloin with 1 teaspoons 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(R), adding milk to desired consistency. Heat just until warm.
7. Spoon sauce over tenderloins. Sprinkle with parsley.

beef tenderloin, extra virgin olive oil, butter, shallot, baby portabella mushrooms, cheese, milk, fresh parsley

Taken from www.food.com/recipe/beef-tenderloin-with-creamy-alouette-mushroom-sauce-412610 (may not work)