Ingredients for Beef Tenderloin With Whole Grain Mustard Tarragon Sauce
- 1 1/2 teaspoons olive oil
- 2 large shallots, minced
- 1 cup beef stock
- 1/2 cup dry white wine
- 1/4 cup brandy
- 1/2 cup whipping cream (heavy cream)
- 2 tablespoons butter
- 4 garlic cloves, minced
- 2 (10 ounce) bags baby spinach
- 4 (6 ounce) beef tenderloin steaks (1 1/2 inches thick)
- 2 tablespoons whole grain dijon mustard
- 2 tablespoons fresh tarragon, chopped
- salt and pepper to taste
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How to Make Beef Tenderloin With Whole Grain Mustard Tarragon Sauce
- In a heavy saucepan, heat 1 teaspoon of olive oil over medium-high heat. Add the minced shallots and cook, covered, until softened and lightly browned (about 3 minutes).
- Add the beef stock, red wine, and brandy. Bring to a boil, then reduce heat and simmer until slightly reduced (about 6 minutes).
- Stir in the heavy cream and continue to simmer until the sauce has reduced to ¾ cup (about 6 minutes). Set aside.
- In a heavy large skillet, melt 2 tablespoons of butter over medium-high heat. Add the minced garlic and sauté for 1 minute.
- Add one 10-ounce bag of spinach and toss until wilted (about 1 minute). Add the second bag and toss until just wilted (about 2 minutes). Season with salt and pepper to taste. Set aside.
- In another heavy large skillet, heat the remaining ½ teaspoon of olive oil over high heat.
- Season the beef tenderloin steaks with salt and pepper. Sear the steaks for about 4 minutes per side for rare, or to your desired doneness.
- Divide the sautéed spinach among four plates. Top each mound of spinach with a steak.
- Add the reserved sauce, whole grain mustard, and chopped tarragon to the skillet where the steaks were cooked. Bring to a boil, scraping up any browned bits from the bottom of the pan. Simmer for about 1 minute until slightly thickened.
- Season the sauce with salt and pepper to taste.
- Spoon the sauce generously over the steaks and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
196 g
Sugar
15g
Fat
133g
Carbs
9g
