Beef Tenderloin With Whole Grain Mustard & Tarragon Sauce Recipe

Name: Beef Tenderloin With Whole Grain Mustard & Tarragon Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

574

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Beef Tenderloin With Whole Grain Mustard & Tarragon Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef Tenderloin With Whole Grain Mustard & Tarragon Sauce

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