4 Serves
27 Mins
Preheat your broiler. Coat the beef tenderloin steaks evenly with olive oil and season generously with salt and pepper.
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ItalianVitamin E
1 mg / 15 mgVitamin K
65 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
20 µg / 400 µgCalcium
106 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
40 mg / 420 mgPhosphorus
251 mg / 1,250 mgPotassium
704 mg / 4,700 mgSodium
1136 mg / 2,300 mgZinc
6 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
43 µg / 55 µgFiber
3 g / 28 gSugar
8 g / 50 gSaturated Fat
10 g / 20 gCholesterol
122 mg / 300 mgCaffeine
0 mgNet Carbs
19 gAlcohol
0 g
Place the seasoned steaks on a broiler pan and broil 4 inches from the heat source for 6 minutes. Flip the steaks and continue broiling for another 6 to 8 minutes, or until the desired level of doneness is achieved.
While the meat broils, heat the remaining olive oil and butter in a small skillet over medium heat. Add the minced shallots and sauté for 1 minute until fragrant.
Add the mushrooms to the skillet and cook for 2 to 3 minutes, stirring frequently until they are tender and golden.
Stir in the Alouette spreadable cheese and add a splash of milk to reach your desired sauce consistency. Heat gently until the sauce is warm and well-combined.
Transfer the steaks to serving plates, spoon the mushroom cream sauce over the top, and garnish with fresh parsley.
20
g152
g15
g
Italian
Italian