Beef Tenderloin With Creamy Alouette® Mushroom Sauce

• 2 ounces beef tenderloin steaks 11/2 inches thick, 6 to 8 ounes each
• 3 teaspoons extra-virgin olive oil divided
• 1 teaspoon butter
• 1/2 shallot large, thinly slivered
• 2 cups baby portobello mushrooms sliced
• 1/4 cup alouette (R) Garlic & Herbs, or Alouette(R) Savory Vegetable
• 1/2 cup milk
• 1 teaspoon fresh parsley minced, if desired

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(R), adding milk to desired consistency. Heat just until warm.
7. Spoon sauce over tenderloins. Sprinkle with parsley.

tenderloin, extravirgin olive oil, butter, shallot, baby portobello mushrooms, garlic, milk, parsley

Taken from www.yummly.com/recipe/Beef-Tenderloin-With-Creamy-Alouette-Mushroom-Sauce-1647682 (may not work)