Beef tenderloin with mushroom alouette sauce

Name: Beef tenderloin with mushroom alouette sauce
Total time: 45 min
Yield: 2 servings
Ingredients: 172 ml portabella mushrooms; 56.7 g beef tenderloin steaks; 56.75 g butter; 3 tsps extra virgin olive oil; 1 tsp fresh parsley; 122 ml milk; 0.5 large shallot; 45.5 g stew vegetables

Beef Tenderloin With Creamy Alouette® Mushroom Sauce is a gluten-free and primal dish featuring tender beef tenderloin smothered in a rich and creamy mushroom sauce. It's a perfect recipe to try for a special dinner or celebration.

Ingredients

portabella mushrooms

172 ml

beef tenderloin steaks

56.7 g

butter

56.75 g

extra virgin olive oil

3 tsps

fresh parsley

1 tsp

milk

122 ml

shallot

0.5 large

stew vegetables

45.5 g

Method

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.

Nutrition:

402 kcal

Carbs

16 g

Fat

33 g

Protein

12 g

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