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

Name: Beef Tenderloin with Red Wine Sauce, Creamed Spinach, and Truffled French Fries
Yield: 6 Servings
Ingredients: 2 tablespoons canola oil; 8 ounces shallots, sliced (about 2 cups); 1 6-ounce package sliced mushrooms; 2 tablespoons sugar; 2 tablespoons red wine vinegar; 1 750-ml bottle Pinot Noir or other dry red wine; 1 14-ounce can low-salt chicken broth; 1 14-ounce 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 all purpose flour; 1 2-pound beef tenderloin roast; 1 tablespoon olive oil; 1 cup whipping cream; 2 9-ounce packages fresh baby spinach leaves; Truffled French Fries (click for recipe)

By Michael Mina of Michael Mina in San Francisco CAPhotography by Noel Barnhurst

August 31, 2004

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Recipe notes