Yield: 6 Servings
|6 slices||Prime beef tenderloin; 4-oz|
|6 ounces||Herbed cream cheese; softened|
|3 tablespoons||Clarified butter|
|¼ cup||Finely chopped fresh shallots|
|1 cup||Sliced fresh mushrooms|
|1½ cup||Bordelaise (see recipe)|
|½ cup||Dry red wine|
|Salt & ground black pepper|
|1½ pounds||Fresh spinach|
|Chopped fresh parsley|
slice into side. Place about 2 tbs. sorftened cheese in each pocket of tenderloin medallion to form pocket. Pinch closed, chill 1 hr. or until cheese is firm. Heat butter in heavy skillet on high heat. Lightly dredge each medeallion in flour, saute until well browned but still pink inside.
remove from skillet, reserve on warmed serving platter. Add shallots & mushrooms to skillet. Saute 4-5 min., until cooked but slightly firm. Add Saute Bordelaise, simmer 1-2 min. Add wine, simmer 4-5 min., more Season to taste. Wash spinach thoroughly , remove tough stems. Place in pot, steam in moisture remaining on leaves 2 min. until tender. Place beds of spinach on individual plates. Place a tenderlion medallion on each; spoon the sauce over. Garnish generously with chopped fresh parsley.
DETROIT AVE.,CLEVELAND;WINE:ZACA MESA CABERNET SAUVIGNON,1979
From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .