BEEF TENDERLOIN WITH RED WINE SAUCE, CREAMED SPINACH, AND TRUFFLED FRENCH FRIES
Provided by Michael Mina
Categories Milk/Cream Beef Mushroom Roast Sauté Father's Day Dinner Beef Tenderloin Spinach Red Wine Shallot Bon Appétit San Francisco California Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 21
Steps:
- 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.
BEEF TENDERLOIN WITH RED WINE GLAZE
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 12 to 16 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F.
- For the cippolini onions: Slice off the root end of the cippolinis. Put the cippolinis on a sheet pan and bake for 10 minutes in their skins. Remove from the oven, allow to come to room temperature, peel and reserve.
- For the beef tenderloin: Tie the beef tenderloin and season it generously with salt and pepper. Heat a large skillet over medium-high heat. Add the olive oil, then the tenderloin. Sear in the skillet on all sides, about 2 minutes per side. Arrange the onions, garlic, thyme and carrots around the beef and add 2 tablespoons butter. Transfer to the oven and roast until the internal temperature registers 125 degrees F, about 15 minutes.
- Remove the tenderloin from the skillet and let rest. Add 1 cup each of the beef stock and wine to the vegetables, along with the cippolini onions, and bring to a simmer, basting the vegetables occasionally. Cook until the liquid begins to reduce and thicken, about 15 minutes. Remove and reserve the carrots and cippolini onions and strain the liquid into a clean medium saucepan.
- Add the remaining beef stock and red wine to the liquid in the saucepan and cook over medium-high heat until it reaches a glaze-like consistency, 10 to 15 minutes. Reduce the heat and, while whisking, add remaining 2 tablespoons of butter. Whisk until the butter is fully absorbed and the glaze has a nice sheen. Season with salt and pepper.
- Cut tenderloin in half and submerge each piece in the red wine glaze, coating well. Remove beef, take off string and slice into 1-inch pieces. Arrange sliced beef on a platter and top with the reserved carrots, cippolini onions and watercress.
TRUFFLED FRENCH FRIES
This recipe is an accompaniment for Beef Tenderloin with Red Wine Sauce, Creamed Spinach, and Truffled French Fries You'll need a candy thermometer to monitor the temperature of the oil.
Provided by Michael Mina
Categories Potato Side Fry Bon Appétit Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 3
Steps:
- Line 2 large baking sheets with paper towels. Attach candy thermometer to side of large deep pot (do not let tip touch bottom). Add enough peanut oil to pot to reach depth of 3 inches. Heat oil over medium heat to 300°F. Place potatoes between 2 kitchen towels and pat dry. Working in batches, add potatoes to oil and cook until potatoes are just tender, stirring occasionally and maintaining heat at 300°F, about 3 minutes per batch. Transfer potatoes to 1 prepared baking sheet to drain. Heat same oil until temperature reaches 360°F to 365°F. Working in batches, add same fries to oil and cook until golden brown, maintaining temperature between 360°F and 365°F, about 2 minutes per batch. Transfer to second prepared baking sheet to drain. Transfer french fries to serving dish; sprinkle with salt, then toss with truffle oil and serve.
- *Truffle oil is available at Italian markets, specialty foods stores, and some supermarkets.
More about "beef tenderloin with red wine sauce creamed spinach and truffled french fries recipes"
BEEF TENDERLOIN WITH RED WINE SAUCE, CREAMED SPINACH, …
From bonappetit.com
Servings 6
- 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. DO AHEAD: Sauce can be made 1 day ahead. Cover; chill. Rewarm over medium heat.
- 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.
- 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.
ROAST BEEF TENDERLOIN WITH RED WINE SAUCE - SKILLET-LICKERS.COM
From skillet-lickers.com
SPINACH & MUSHROOM-STUFFED BEEF TENDERLOIN & TRUFFLED WINE …
From pinterest.ca
BEEF TENDERLOIN WINE SAUCE RECIPES | VISIT A WINERY
From domvino.fr
BEEF TENDERLOIN WITH RED WINE SAUCE, CREAMED SPINACH, AND …
From pinterest.co.uk
BEEF TENDERLOIN WITH WINE REDUCTION - THERESCIPES.INFO
From therecipes.info
BEEF TENDERLOIN WITH RED WINE MUSHROOM SAUCE
From recipeschoice.com
EPICURIOUS BEEF TENDERLOIN WITH RED WINE SAUCE, CREAMED …
From ketofoodist.com
RECIPES/BEEF-TENDERLOIN-WITH-RED-WINE-SAUCE-CREAMED …
From github.com
ROAST BEEF TENDERLOIN WITH RED WINE SAUCE - ONCE UPON …
From onceuponachef.com
BEEF TENDERLOIN WITH RED WINE SAUCE CREAMED SPINACH …
BEEF TENDERLOIN WITH RED WINE SAUCE, CREAMED SPINACH, AND …
From fooddiez.com
BEEF TENDERLOIN WITH RED WINE SAUCE, CREAMED SPINACH, AND …
From fooddiez.com
WWW.SPECIALRECIPETODAY.COM
From specialrecipetoday.com
STEAK WITH RED WINE SAUCE AND CREAMED SPINACH BY ~FACCC2
From sfw.furaffinity.net
BEEF TENDERLOIN WITH RED WINE SAUCE - THE SPRUCE EATS
From thespruceeats.com
BEEF TENDERLOIN STEAKS WITH RED WINE SAUCE
From beeftips.com
SPINACH & MUSHROOM-STUFFED BEEF TENDERLOIN & TRUFFLED WINE …
From myrecipes.com
GRILLED BEEF TENDERLOIN WITH RED WINE SAUCE | VISIT A WINERY
From domvino.fr
BEEF TENDERLOIN WITH RED WINE SAUCE - HOW TO FEED A LOON
From howtofeedaloon.com
RED WINE REDUCTION FOR BEEF TENDERLOIN - SIMPLE AWESOME COOKING
From simpleawesomecooking.com
BEEF TENDERLOIN WITH RED WINE SAUCE, CREAMED SPINACH, AND …
From pinterest.ca
BEEF TENDERLOIN AND SHALLOTS - THERESCIPES.INFO
From therecipes.info
BEEF TENDERLOIN WITH RED WINE SAUCE, CREAMED SPINACH, AND …
From pinterest.com
BEEF TENDERLOIN ROAST WITH PORT WINE SAUCE - EAT IN EAT OUT
From eatineatout.ca
BEEF TENDERLOIN WITH RED WINE SAUCE, CREAMED SPINACH, AND …
From pinterest.com
BEEF TENDERLOIN WITH MUSHROOM RED WINE SAUCE - WILL COOK FOR …
From willcookforsmiles.com
SLOW ROASTED BEEF TENDERLOIN – WITH RED WINE PAN SAUCE
From foodtasticmom.com
ROAST BEEF TENDERLOIN WITH RED WINE SAUCE - RECIPES.NET
From recipes.net
SPINACH & MUSHROOM-STUFFED BEEF TENDERLOIN & TRUFFLED WINE …
From stage.element.myrecipes.com
BEEF TENDERLOIN WITH WINE REDUCTION - THERESCIPES.INFO
From therecipes.info
BASIC RED WINE SAUCE FOR BEEF OR LAMB - THE SPRUCE EATS
From thespruceeats.com
BEEF TENDERLOIN RECIPE WITH RED WINE SAUCE | THE SPANISH CUISINE
From thespanishcuisine.com
BEEF TENDERLOIN FILLETS WITH SPINACH CAMBOZOLA STUFFED PORTOBELLO ...
From fromachefskitchen.com
SPINACH AND MUSHROOM-STUFFED BEEF TENDERLOIN WITH TRUFFLED …
From coachlamping.com
BEEF TENDERLOIN WITH MUSHROOM RED WINE SAUCE
From recipeschoice.com
BEEF-TENDERLOIN-WITH-RED-WINE-SAUCE-CREAMED-SPINACH-AND …
From pinterest.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love