Beef Tenderloin with Red Wine Sauce, Creamed Spinach, and Truffled French Fries

Name: Beef Tenderloin with Red Wine Sauce, Creamed Spinach, and Truffled French Fries
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 1 Tbsp all purpose flour; 510 grams packages fresh baby spinach leaves; 2 teaspoons whole black peppercorns; 1 Tbsp butter, room temperature; 397 grams beef broth; 2 Tbsps canola oil; 6 servings Truffled French Fries; 397 grams low-salt chicken broth; 170 grams package sliced mushrooms; 1 Tbsp olive oil; 750 milliliters Pinot Noir or other dry red wine; 2 Tbsps red wine vinegar; 907 grams beef tenderloin roast; 473 milliliters ounces shallots, sliced (about; 2 Tbsps sugar; 2 fresh thyme sprigs; 1 Turkish bay leaf; 237 milliliters whipping cream

Beef Tenderloin with Red Wine Sauce, Creamed Spinach, and Truffled French Fries might be just the main course you are searching for. One portion of this dish contains approximately 39g of protein, 30g of fat, and a total of 570 calories. This recipe covers 40% of your daily requirements of vitamins and minerals. This recipe serves 6. If you have wine vinegar, mushrooms, thyme sprigs, and a few other ingredients on hand, you can make it. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert.

Instructions

Heat oil in heavy large saucepan over medium-high heat.

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Cooking Oil

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Sauce Pan

Add shallots and mushrooms; sauté until tender, about 12 minutes.

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Mushrooms

Shallot

Sprinkle sugar over; sauté until mixture is deep brown, about 4 minutes longer.

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Sugar

Add vinegar; stir until liquid evaporates, about 1 minute.

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Vinegar

Add wine; boil until reduced by half, about 20 minutes.

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Wine

Add both broths, thyme, peppercorns, and bay leaf; bring to boil. Reduce heat to medium; simmer uncovered 35 minutes to blend flavors, stirring occasionally.

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Peppercorns

Bay Leaves

Broth

Thyme

Strain sauce through fine strainer into small saucepan; discard solids.

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Sauce

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Sauce Pan

Sieve

Mix butter and flour in small bowl. Bring sauce to simmer over medium-high heat; gradually whisk in flour mixture. Cook until sauce is reduced to 1 1/4 cups, about 5 minutes. (Sauce can be made 1 day ahead. Cover; chill. Rewarm over medium heat.)

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Butter

All Purpose Flour

Sauce

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Whisk

Bowl

Preheat oven to 350°F.

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Oven

Place rack on rimmed baking sheet.

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Baking Sheet

Sprinkle beef generously with salt and pepper.

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Salt And Pepper

Beef

Heat oil in heavy large skillet over high heat.

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Cooking Oil

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Frying Pan

Add beef to skillet and cook until brown on all sides, about 5 minutes.

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Beef

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Frying Pan

Transfer beef to rack on baking sheet. Roast in oven until thermometer inserted into center of beef registers 120°F for medium-rare, about 35 minutes.

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Beef

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Baking Sheet

Kitchen Thermometer

Oven

Transfer beef to cutting board and let rest 10 minutes.

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Beef

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Cutting Board

Boil whipping cream in heavy large pot until reduced by half, about 4 minutes.

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Whipping Cream

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Pot

Add half of spinach to pot and toss just until spinach begins to wilt, about 1 minute.

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Spinach

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Pot

Add remaining spinach to pot; toss just until all spinach is wilted, about 2 minutes. Season to taste with salt and pepper.

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Salt And Pepper

Spinach

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Pot

Cut beef tenderloin crosswise into 1/4-inch-thick slices. Divide creamed spinach among 6 plates. Top with beef slices, dividing equally. Spoon sauce over and around beef. Divide Truffled French Fries among plates and serve.

Ingredients you will need

Beef Tenderloin