Beef Tenderloin with Red Wine Sauce, Creamed Spinach, and Truffled French Chips

Ingredients for Beef Tenderloin with Red Wine Sauce, Creamed Spinach, and Truffled French Chips

• 2 tablespoons canola oil

• 230g shallots, sliced (about 475ml )

• 1 170g package sliced mushrooms

• 2 tablespoons sugar

• 2 tablespoons red wine vinegar

• 1 750-ml bottle Pinot Noir or other dry red wine

• 1 400g can low-salt chicken broth

• 1 400g can beef broth

• 2 fresh thyme sprigs

• 1 1/2 teaspoons whole black peppercorns

• 1 Turkish bay leaf

• 1 tablespoon butter, room temperature

• 1 tablespoon plain flour

• 450g beef tenderloin roast

• 1 tablespoon olive oil

• 240ml whipping cream

• 2 250g packages fresh baby spinach leaves

• Truffled French Chips

How to make Beef Tenderloin with Red Wine Sauce, Creamed Spinach, and Truffled French Chips

Heat oil in heavy large saucepan over medium-high heat. Add shallots and mushrooms; sauté until tender, about 12 minutes. Sprinkle sugar over; sauté until mixture is deep brown, about 4 minutes longer. Add vinegar; stir until liquid evaporates, about 1 minute. Add wine; boil until reduced by half, about 20 minutes. Add both broths, thyme, peppercorns, and bay leaf; bring to boil. Reduce heat to medium; simmer uncovered 35 minutes to blend flavours, stirring occasionally.

Strain sauce through fine strainer into small saucepan; discard solids. Mix butter and flour in small bowl. Bring sauce to simmer over medium-high heat; gradually whisk in flour mixture. Cook until sauce is reduced to 300ml , about 5 minutes. (Sauce can be made 1 day ahead. Cover; chill. Rewarm over medium heat.)

Preheat oven to 177°C. Place rack on rimmed baking sheet. Sprinkle beef generously with salt and pepper. Heat oil in heavy large skillet over high heat. Add beef to skillet and cook until brown on all sides, about 5 minutes. Transfer beef to rack on baking sheet. Roast in oven until thermometer inserted into centre of beef registers 49°C for medium-rare, about 35 minutes. Transfer beef to cutting board and let rest 10 minutes.

Boil whipping cream in heavy large pot until reduced by half, about 4 minutes. Add half of spinach to pot and toss just until spinach begins to wilt, about 1 minute. Add remaining spinach to pot; toss just until all spinach is wilted, about 2 minutes. Season to taste with salt and pepper.

Cut beef tenderloin crosswise into 1/4-inch-thick slices. Divide creamed spinach among 6 plates. Top with beef slices, dividing equally. Spoon sauce over and around beef. Divide Truffled French Chips among plates and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.