| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
French |
Meat |
6 |
Servings |
INGREDIENTS
| 6 |
|
Prime beef tenderloin, 4-oz |
| 6 |
oz |
Herbed cream cheese |
|
|
softened |
| 3 |
T |
Clarified butter |
|
|
Flour |
| 1/4 |
c |
Finely chopped fresh |
|
|
shallots |
| 1 |
c |
Sliced fresh mushrooms |
| 1 1/2 |
c |
Bordelaise, see recipe |
| 1/2 |
c |
Dry red wine |
|
|
Salt & ground black pepper |
| 1 1/2 |
lb |
Fresh spinach |
|
|
Chopped fresh parsley |
INSTRUCTIONS
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. HECK'S DETROIT
AVE.,CLEVELAND;WINE:ZACA MESA CABERNET SAUVIGNON,1979 From the <Micro
Cookbook Collection of French Recipes>. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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