Beef Tenderloin With Red Wine Sauce, Creamed Spinach, And Truffled French Fries
Serves: 5
Vicente Kshlerin
1 January 1970
Based on User reviews:
50
Spice
45
Sweetness
53
Sourness
40
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 tbsp
All-Purpose Flour2 tbsps
Canola Oil2 tbsps
Sugar2 tbsps
Red Wine Vinegar1.5 tsps
Whole Black Peppercorns1 tbsp
Butter (room temperature)1 tbsp
Olive Oil1 cup
Whipping CreamDirections:
1
For red wine sauce: Heat oil in heavy large saucepan over medium-high heat
2
Add shallots and mushrooms; sauté until tender, about 12 minutes
3
Sprinkle sugar over; sauté until mixture is deep brown, about 4 minutes longer
4
Add vinegar; stir until liquid evaporates, about 1 minute
5
Add wine; boil until reduced by half, about 20 minutes
6
Add both broths, thyme, peppercorns, and bay leaf; bring to boil
7
Reduce heat to medium; simmer uncovered 35 minutes to blend flavors, stirring occasionally
8
Strain sauce through fine strainer into small saucepan; discard solids
9
Mix butter and flour in small bowl
10
Bring sauce to simmer over medium-high heat; gradually whisk in flour mixture
11
Cook until sauce is reduced to 1 1/4 cups, about 5 minutes
12
(Sauce can be made 1 day ahead
13
Cover; chill
14
Rewarm over medium heat
15
) Heat oil in heavy large saucepan over medium-high heat
16
Add shallots and mushrooms; sauté until tender, about 12 minutes
17
Sprinkle sugar over; sauté until mixture is deep brown, about 4 minutes longer
18
Add vinegar; stir until liquid evaporates, about 1 minute
19
Add wine; boil until reduced by half, about 20 minutes
20
Add both broths, thyme, peppercorns, and bay leaf; bring to boil
21
Reduce heat to medium; simmer uncovered 35 minutes to blend flavors, stirring occasionally
22
Strain sauce through fine strainer into small saucepan; discard solids
23
Mix butter and flour in small bowl
24
Bring sauce to simmer over medium-high heat; gradually whisk in flour mixture
25
Cook until sauce is reduced to 1 1/4 cups, about 5 minutes
26
(Sauce can be made 1 day ahead
27
Cover; chill
28
Rewarm over medium heat
29
) For beef tenderloin: Preheat oven to 350°F
30
Place rack on rimmed baking sheet
31
Sprinkle beef generously with salt and pepper
32
Heat oil in heavy large skillet over high heat
33
Add beef to skillet and cook until brown on all sides, about 5 minutes
34
Transfer beef to rack on baking sheet
35
Roast in oven until thermometer inserted into center of beef registers 120°F for medium-rare, about 35 minutes
36
Transfer beef to cutting board and let rest 10 minutes
37
Preheat oven to 350°F
38
Place rack on rimmed baking sheet
39
Sprinkle beef generously with salt and pepper
40
Heat oil in heavy large skillet over high heat
41
Add beef to skillet and cook until brown on all sides, about 5 minutes
42
Transfer beef to rack on baking sheet
43
Roast in oven until thermometer inserted into center of beef registers 120°F for medium-rare, about 35 minutes
44
Transfer beef to cutting board and let rest 10 minutes
45
Meanwhile, prepare creamed spinach: Boil whipping cream in heavy large pot until reduced by half, about 4 minutes
46
Add half of spinach to pot and toss just until spinach begins to wilt, about 1 minute
47
Add remaining spinach to pot; toss just until all spinach is wilted, about 2 minutes
48
Season to taste with salt and pepper
49
Boil whipping cream in heavy large pot until reduced by half, about 4 minutes
50
Add half of spinach to pot and toss just until spinach begins to wilt, about 1 minute
51
Add remaining spinach to pot; toss just until all spinach is wilted, about 2 minutes
52
Season to taste with salt and pepper
53
Cut beef tenderloin crosswise into 1/4-inch-thick slices
54
Divide creamed spinach among 6 plates
55
Top with beef slices, dividing equally
56
Spoon sauce over and around beef
57
Divide Truffled French Fries among plates and serve
58
Cut beef tenderloin crosswise into 1/4-inch-thick slices
59
Divide creamed spinach among 6 plates
60
Top with beef slices, dividing equally
61
Spoon sauce over and around beef
62
Divide Truffled French Fries among plates and serve