Beef Tenderloin with Creamy Alouette^® Mushroom Sauce Recipe

2 beef tenderloin steaks, 1½ inches thick (6 to 8 oz. each)
3 tsp. extra virgin olive oil, divided
1 tsp. butter
½ large shallot, thinly slivered
2 cups sliced baby Portobello mushrooms
¼ cup Alouette Garlic & Herbs, or Alouette Savory Vegetable Spreadable Cheese, or Alouette Creamy Onion & Shallots Spreadable Cheese
½ cup milk
1 tsp. minced fresh parsley, if desired

 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.