tablespoons I CAN'T BELIEVE IT'S NOT BUTTER!® Spread, divided
1/4
cup chopped green onions
1
tablespoon Dijon-style mustard
1
teaspoon soy sauce
1
(2-1/2-to 3-pound) beef tenderloin
8
ounces mushrooms, sliced
2
medium onions, finely chopped
2
cloves garlic, finely chopped
1/3
cup dry sherry
4
drops hot pepper sauce
1
cup beef broth
Preheat oven to 425°F.
In small bowl, blend 4 tablespoons I Can't Believe It's Not Butter!® Spread, green onions, mustard and soy sauce. In 13×9-inch baking or roasting pan, arrange beef and evenly spread with mustard mixture.
Bake uncovered 15 minutes. Decrease heat to 400°F and bake 45 minutes or until desired doneness. Let stand 10 minutes before slicing.
Meanwhile, in 12-inch skillet, melt remaining 6 tablespoons I Can't Believe It's Not Butter!® Spread over medium-high heat and cook mushrooms, stirring occasionally, 3 minutes or until softened. 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.
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