Beef Tenderloin With Whole Grain Mustard & Tarragon Sauce

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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 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

Recipe

• 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.