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

Ingredients for Beef Tenderloin with Red Wine Sauce, Creamed Spinach, and Truffled French Chips

• 2 cucharadas de aceite de canola

• 230g shallots, sliced (about 300g )

• 1 170g package sliced mushrooms

• 2 cucharadas de azúcar

• 2 cucharadas de vinagre de vino tinto

• 1 750-ml bottle Pinot Noir or other dry red wine

• 1 400g can low-salt chicken broth

• 1 400g can beef broth

• 2 ramitas de tomillo fresco

• 1 1/2 teaspoons whole black peppercorns

• 1 hoja de laurel turca

• 1 tablespoon butter, room temperature

• 1 cucharada de harina común

• 450g beef tenderloin roast

• 1 cucharada de aceite de oliva

• 240 ml de nata para montar

• 2 250g packages fresh baby spinach leaves

• Truffled French Chips

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 flavours, 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 300ml , about 5 minutes. (Sauce can be made 1 day ahead. Cover; chill. Rewarm over medium heat.)

Preheat oven to 177°C. 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 centre of beef registers 49°C 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.

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 Chips among plates and serve.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.