CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Dairy |
French |
Meat |
6 |
Servings |
INGREDIENTS
6 |
sl |
Prime beef tenderloin; 4-oz |
6 |
oz |
Herbed cream cheese; softened |
3 |
tb |
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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