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Filet Mignon with Tarragon

    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

  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.


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