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    Filet Mignon with Tarragon


    Source of Recipe


    posted by stella, from E-cookbooks

    List of Ingredients




    1 1/2 tablespoons oil
    1/4 cup shallots
    1 cup beef broth
    1/2 cup white wine
    1/4 cup brandy
    1/2 cup heavy cream
    2 tablespoons butter
    2 cloves garlic chopped
    1 lb. baby spinach
    2 tablespoons oil
    4 beef tenderloin steaks 1 inch
    2 tablespoons Dijon mustard
    1 tablespoon tarragon

    Recipe



    Heat oil in saucepan; add shallots and cook for 3 minutes. Add beef broth, wine, and brandy; reduce until thickened, about 5 minutes. Add cream, reduce until 3/4 cup. Set sauce aside. Melt butter in skillet, add garlic, saute 1 minute. Add spinach, cook until wilted, tossing, about 2 minutes. Set aside.

    In another skillet heat oil, add tenderloins and cook until desired doneness. Divide spinach between 4 plates, top each with a filet. Add sauce back to steak pan, stir in mustard and tarragon, add salt and pepper to taste, pour over steaks. Serves 4

 

 

 


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