Seared Beef Tenderloin with Rouge Butter & Mushroom Sauce

Directions

1. 1
   Rouge Butter: Mix ingredients until well blended.
2. 2
   Spoon onto plastic wrap and roll into 2-inch-thick cylinder.
3. 3
   Refrigerate until firm.
4. 4
   Beef Tenderloins: Working in batches, heat oil in large oven-safe saute pan on medium heat.
5. 5
   Season steaks with salt.
6. 6
   Sear on 1 side until golden brown; turn.
7. 7
   Place pan in 400 degrees F standard oven until almost done.
8. 8
   Remove steak from pan; let rest.
9. 9
   Return pan to low heat; add mushrooms.
10. 10
    Cook until softened.
11. 11
    Remove from heat; stir in milk.
12. 12
    Spoon about 1/4 cup mushroom sauce onto each plate; top with 1 steak.
13. 13
    Slice Rouge Butter into 1 oz.
14. 14
    rounds.
15. 15
    Place 1 round on top of each steak.