Yield > 6
Servings
Ingredients :
6 slc Prime beef tenderloin, 4-oz
6 oz Herbed cream cheese,
softened
3 tbl Clarified butter
Flour
1/4 cup Finely chopped fresh
shallots
1 cup Sliced fresh mushrooms
1 1/2 cup Bordelaise (see recipe)
1/2 cup Dry red wine
Salt & ground black pepper
1 1/2 lb Fresh spinach
Chopped fresh parsley
Method :
• 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
ไม่มีความคิดเห็น:
แสดงความคิดเห็น