Beef Tenderloin With Whole Grain Mustard & Tarragon Sauce |
|
 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
From the Ritz-Carlton, San Francisco. Published in Bon Appetit, April 2003. The steaks are served atop sauteed spinach. Ingredients:
1 1/2 tablespoons vegetable oil |
1/4 cup chopped shallot |
1 cup beef stock or 1 cup canned low sodium beef broth |
1/2 cup dry white wine |
1/4 cup brandy |
1/2 cup whipping cream |
2 tablespoons butter |
2 garlic cloves, chopped |
3 (5 ounce) bags baby spinach |
4 (7 ounce) beef tenderloin steaks (each about 1 inch thick) |
2 tablespoons whole grain dijon mustard |
1 tablespoon chopped fresh tarragon |
Directions:
1. Heat 1 T oil in heavy saucepan over medium-high heat. Add shallots; cover and cook until soft and brown, about 3 minutes. Add stock, wine, and brandy. Boil until slightly reduced, 6 minutes. Add cream; boil until reduced to 3/4 cup, about 6 minutes. Set sauce aside.
2. Melt butter in heavy large skillet over medium-high heat. Add garlic and saute 1 minute. Add 1 bag of spinach and toss until slightly wilted, about 1 minute. Add remaining spinach and toss just until wilted, about 2 minutes. Season to taste with salt and pepper. Set aside.
3. Heat remaining 1/2 T oil in another heavy large skillet over high heat. Sprinkle steaks with salt and pepper. Saute to desired doneness, about 4 minutes per side for rare.
4. Divide spinach among 4 plates. Place 1 steak on each mound of spinach. Add sauce, mustard, and tarragon to skillet steaks cooked in; boil until slightly thickened, scraping up browned bits from bottom of pan, about 1 minute. Season sauce with salt and pepper. Spoon sauce over steaks and serve.
|
|