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

• 2 colheres de sopa de óleo de canola

• 230g shallots, sliced (about 300g )

• 1 170g package sliced mushrooms

• 2 colheres de sopa de açúcar

• 2 colheres de sopa de vinagre de vinho tinto

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

• 1 400g can low-salt chicken broth

• 1 lata de 400g de caldo de carne

• 2 ramos de tomilho fresco

• 1 1/2 colheres de chá de grãos de pimenta-do-reino inteiros

• 1 Turkish bay leaf

• 1 colher de sopa de manteiga, em temperatura ambiente

• 1 colher de sopa de farinha de trigo

• 450g beef tenderloin roast

• 1 colher de sopa de azeite de oliva

• 240ml whipping cream

• 2 250g packages fresh baby spinach leaves

• Batatas Fritas com Trufas

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.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.