filet mignon with tarragon |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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what a wonderful meal that is so easy to prepare. i love this served with new potatoes and a salad. Ingredients:
1 1/2 tablespoons oil |
1/4 cup shallot |
1 cup beef broth |
1/2 cup white wine |
1/4 cup brandy |
1/2 cup heavy cream |
2 tablespoons butter |
2 cloves garlic, chopped |
1 lb baby spinach |
4 beef tenderloin steaks, 1 inch |
2 tablespoons dijon mustard |
1 tablespoon tarragon |
Directions:
1. heat oil in saucepan, add shallots and cook for 3 minutes.
2. add stock, wine and brandy, reduce until thickened, 5 minutes.
3. add cream, reduce until 3/4 c, set sauce aside melt butter in skillet, add garlic, saute 1 minute.
4. add spinach, cook until wilted, tossing, about 2 minutes, set aside in another skillet heat oil, add tenderloins and cook until med rare, about 5 mins per side (i like mine cooked longer).
5. divide spinach between 4 plates, top each with a filet.
6. add sauce back to pan, stir in mustard and tarragon, add salt& pepper to taste, pour over steaks.
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