Beef Tenderloin Medallions with Tomato Pudding and Sautéed Mushrooms

Pudding:
1 jar Just Like Home Mushroom Cabernet pasta sauce
8-ounces baby Bella mushrooms, sliced
2 tablespoons butter
2 cups garlic croutons
1 cup 1/2 and 1/2 , or whole milk
2 eggs, beaten
1 cup Italian Blend Cheese, shredded
1/2 cup parmesan, grated
1/2 salt
1/8 teaspoon freshly ground black pepper
1/2 teaspoon fresh time

Beef:
6 3-4 ounce beef tenderloin medallions*
4 tablespoons butter
1 teaspoon salt
1/4 teaspoon freshly ground black pepper

Pudding:
Preheat oven to 350 degrees. Butter 6 ramekins with 1 tablespoon of the butter. Pour 1 cup sauce, eggs and 1/2 and 1/2 over the croutons in a medium-sized bowl. Allow croutons to soak up the liquid, stirring once or twice. Meanwhile, saute the mushrooms in remaining butter until they begin to brown. Scrape into the crouton mixture, being sure to use all liquid and tasty brown bits! Season with salt, pepper and thyme. Spoon into the ramekins and bake fo r 20-25 minutes, until bubbly.

Beef:
Rinse and pat dry beef. Salt and pepper and allow to rest for 10-15 minutes. Melt butter in a heavy skillet. Place beef into the skillet and brown on each side. Test for desired doneness. Place skillet in oven to achieve desired doneness. Spoon a pool of sauce onto each plate. Place the beef on top. Spoon butter over each piece. Serve with the tomato pudding. Garnish with fresh thyme. Serves 6.
*Prepare one medallion per person being served.