Beef Tenderloin with Red WineSauce - Restaurant Association of Nova Scotia

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