Seared Beef Tenderloin with Rouge Butter & Mushroom Sauce

• Rouge Butter
• 2 cups unsalted butter, room temperature
• 1/2 cup GREY POUPON Rouge Dijon Mustard
• 4 tsp. fresh chives, finely chopped
• 4 tsp. Italian parsley, finely chopped
• Beef Tenderloins
• 1/4 cup canola oil
• 16 pieces beef tenderloins, trimmed, cut into 4-oz. portions
• 4 tsp. salt
• 1-1/2 qt. button mushrooms, quartered
• 2 cups 2% milk

1. Rouge Butter: Mix ingredients until well blended.
2. Spoon onto plastic wrap and roll into 2-inch-thick cylinder.
3. Refrigerate until firm.
4. Beef Tenderloins: Working in batches, heat oil in large oven-safe saute pan on medium heat.
5. Season steaks with salt.
6. Sear on 1 side until golden brown; turn.
7. Place pan in 400 degrees F standard oven until almost done.
8. Remove steak from pan; let rest.
9. Return pan to low heat; add mushrooms.
10. Cook until softened.
11. Remove from heat; stir in milk.
12. Spoon about 1/4 cup mushroom sauce onto each plate; top with 1 steak.
13. Slice Rouge Butter into 1 oz.
14. rounds.
15. Place 1 round on top of each steak.

butter, unsalted butter, mustard, fresh chives, italian parsley, tenderloins, canola oil, beef tenderloins, salt, button mushrooms, milk

Taken from www.kraftrecipes.com/recipes/seared-beef-tenderloin-rouge-butter-mushroom-sauce-165705.aspx (may not work)