Beef Tenderloin With Creamy Alouette® Mushroom Sauce - cooking recipe

Ingredients

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

Preparation

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