Tenderloin Deluxe with Mushroom Sauce

By lily_bones

Nutrition Information per serving

Calories 380, Calories From Fat 160, Saturated Fat 6g, Trans Fat 0g, Total Fat 18g, Cholesterol 125mg, Sodium 520mg, Total Carbohydrates 8g, Sugars 3g, Dietary Fiber 1g, Protein 44g, Vitamin A 8%, Vitamin C 8%, Calcium 6%, Iron 20%

Ingredients

• Ingredients
• 4-10 - 4-10 Tbsp. I Can't Believe It's Not Butter!® Spread, divided
• 1/4 - 1/4 cup chopped green onions
• 1 - 1 Tbsp. Dijon mustard
• 1 - 1 tsp. soy sauce
• 2-1/2 - 2-1/2- to 3-lb. beef tenderloin
• 8 - 8 ounces mushrooms, sliced
• 2 - 2 medium onions, finely chopped
• 2 - 2 cloves garlic, finely chopped
• 1/3 - 1/3 cup dry sherry
• 4 - 4 drops hot pepper sauce
• 1 - 1 cup beef broth

Details

Servings 8
Preparation time 20mins
Cooking time 80mins

Preparation

Step 1

Instructions

Preheat oven to 425°.
Combine 2 tablespoons I Can't Believe It's Not Butter!® Spread, green onions, mustard and soy sauce in small bowl. Arrange beef and evenly spread with mustard mixture in 13 x 9-inch baking or roasting pan.
Bake uncovered 15 minutes. Reduce heat to 400° and bake 45 minutes or until desired doneness. Let stand 10 minutes before slicing.
Meanwhile, melt remaining 2 tablespoons Spread in 12-inch skillet over medium-high heat and cook mushrooms, stirring occasionally, 3 minutes or until tender. Stir in onions and cook, stirring occasionally, 12 minutes or until golden brown. Add garlic and cook 30 seconds. Stir in sherry and hot pepper sauce and cook 2 minutes. Stir in broth and simmer 5 minutes or until sauce is slightly thickened. Serve sauce over sliced beef.