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

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

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

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Ingredients

Count

Nutrition

15815

Calories

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Ingredients:

Serving

2 tbsp canola oil
8 oz shallots, sliced (about 2 cups)
1 6- oz package sliced mushrooms
2 tbsp sugar
2 tbsp red wine vinegar
1 750- ml bottle pinot noir or other dry red wine
1 14- oz can low-salt chicken broth
1 14- oz can beef broth
2 fresh thyme sprigs
1 1/2 tsp whole black peppercorns
1 turkish bay leaf
1 tbsp butter, room temperature
1 tbsp all purpose flour
1 2- lb beef tenderloin roast
1 tbsp olive oil
1 cup whipping cream
2 9- oz packages fresh baby spinach leaves
truffled french fries

Directions:

For red wine sauce: Heat oil in heavy large saucepan over medium-high heat. Add shallots and mushrooms; sauté until tender, about 12 minutes. Sprinkle sugar over; sauté until mixture is deep brown, about 4 minutes longer. Add vinegar; stir until liquid evaporates, about 1 minute. Add wine; boil until reduced by half, about 20 minutes. Add both broths, thyme, peppercorns, and bay leaf; bring to boil. Reduce heat to medium; simmer uncovered 35 minutes to blend flavors, stirring occasionally.
Strain sauce through fine strainer into small saucepan; discard solids. 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.)
For beef tenderloin: Preheat oven to 350°F. Place rack on rimmed baking sheet. Sprinkle beef generously with salt and pepper. Heat oil in heavy large skillet over high heat. Add beef to skillet and cook until brown on all sides, about 5 minutes. 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. Transfer beef to cutting board and let rest 10 minutes.
Meanwhile, prepare creamed spinach: Boil whipping cream in heavy large pot until reduced by half, about 4 minutes. Add half of spinach to pot and toss just until spinach begins to wilt, about 1 minute. Add remaining spinach to pot; toss just until all spinach is wilted, about 2 minutes. Season to taste with salt and pepper.
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	15814.63 Kcal (66213 kJ)
Calories from fat	489.81 Kcal
		% Daily Value*
Total Fat	54.42g	84%
Cholesterol	157.15mg	52%
Sodium	439.7mg	18%
Potassium	1395.13mg	30%
Total Carbs	388.45g	129%
Sugars	6.23g	25%
Dietary Fiber	3.16g	13%
Protein	42.6g	85%
Vitamin C	28.3mg	47%
Iron	8.4mg	47%
Calcium	135.3mg	14%

Amount Per 100 g
Calories	83.9 Kcal (351 kJ)
Calories from fat	2.6 Kcal
		% Daily Value*
Total Fat	0.29g	84%
Cholesterol	0.83mg	52%
Sodium	2.33mg	18%
Potassium	7.4mg	30%
Total Carbs	2.06g	129%
Sugars	0.03g	25%
Dietary Fiber	0.02g	13%
Protein	0.23g	85%
Vitamin C	0.2mg	47%
Calcium	0.7mg	14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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