Beef Tenderloin With Whole Grain Mustard Tarragon Sauce

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From the ritz-carlton, san francisco. published in bon appetit, april 2003. the steaks are served atop sauteed spinach.

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Steps

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Heat 1 t oil in heavy saucepan over medium-high heat.

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Add shallots.

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Cover and cook until soft and brown , about 3 minutes.

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Add stock , wine , and brandy.

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Boil until slightly reduced , 6 minutes.

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Add cream.

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Boil until reduced to 3 / 4 cup , about 6 minutes.

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Set sauce aside.

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Melt butter in heavy large skillet over medium-high heat.

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Add garlic and saute 1 minute.

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Add 1 bag of spinach and toss until slightly wilted , about 1 minute.

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Add remaining spinach and toss just until wilted , about 2 minutes.

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Season to taste with salt and pepper.

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Set aside.

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Heat remaining 1 / 2 t oil in another heavy large skillet over high heat.

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Sprinkle steaks with salt and pepper.

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Saute to desired doneness , about 4 minutes per side for rare.

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Divide spinach among 4 plates.

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Place 1 steak on each mound of spinach.

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Add sauce , mustard , and tarragon to skillet steaks cooked in.

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Boil until slightly thickened , scraping up browned bits from bottom of pan , about 1 minute.

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Season sauce with salt .

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Ingredients

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vegetable oil, shallot, beef stock, dry white wine, brandy, whipping cream, butter, garlic cloves, baby spinach, beef tenderloin steaks, whole grain dijon mustard, fresh tarragon