Beef Tenderloin With Red Wine Sauce Creamed Spinach And Truffled French Fries Recipes

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BEEF TENDERLOIN WITH RED WINE SAUCE, CREAMED SPINACH, AND TRUFFLED FRENCH FRIES



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

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

Red Wine Sauce
2 tablespoons canola oil
8 ounces shallots, sliced (about 2 cups)
1 6-ounce package sliced mushrooms
2 tablespoons sugar
2 tablespoons red wine vinegar
1 750-ml bottle Pinot Noir or other dry red wine
1 14-ounce can low-salt chicken broth
1 14-ounce can beef broth
2 fresh thyme sprigs
1 1/2 teaspoons whole black peppercorns
1 Turkish bay leaf
1 tablespoon butter, room temperature
1 tablespoon all purpose flour
Beef Tenderloin
1 2-pound beef tenderloin roast
1 tablespoon olive oil
Creamed Spinach
1 cup whipping cream
2 9-ounce packages fresh baby spinach leaves
Truffled French Fries

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



Beef Tenderloin with Red Wine Glaze image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 12 to 16 servings

Number Of Ingredients 12

1 pound cippolini onions
One 6- to 7-pound beef tenderloin, trimmed
Sea salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
2 onions, roughly diced
1 head of garlic, cut in half
1 bunch fresh thyme
10 medium carrots, peeled
4 tablespoon unsalted butter
1 quart beef stock
One 750-milliliter bottle red wine
Watercress, for garnish

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



Truffled French Fries image

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

Peanut oil (for frying)
3 pounds russet potatoes (about 3 large), peeled, cut into 2 1/2x1/3-inch strips
1 tablespoon truffle oil*

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.

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Top Asked Questions

How to cook beef tenderloin with red wine sauce?
This beef tenderloin with a rich red wine sauce is a true show-stopper. Perfect for a special occasion! Melt 5 tablespoons of the butter in a medium saucepan. Add the shallots and cook over medium-low heat, stirring occasionally, until soft and translucent, 7 to 8 minutes.
What kind of sauce do you put on beef tenderloin?
This beef tenderloin with a rich red wine sauce is a true show-stopper. Perfect for a special occasion! Nothing says holiday dinner like a show-stopping roast, and I love this combination of sear-roasted beef tenderloin with a deeply flavored red wine sauce.
How do you use truffle oil to fry french fries?
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.
How do you cook beef fondant with red wine?
Bring the broth to a boil, using a wooden spoon to scrape the fond (brown bits) from the bottom of the pan. Add the flavorful broth to the red wine sauce, and bring the sauce to a simmer. Carve the roast into 1/3-inch-thick slices. Serve the beef, passing the red wine sauce at the table.

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