4 Tbsp. I Can't Believe It's Not Butter!® Spread, divided
1/4 cup chopped green onions
1 Tbsp. Dijon mustard
1 tsp. soy sauce
2-1/2- to 3-lb. 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
Directions
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.
