Beef Tenderloin with Red WineSauce - Restaurant Association of Nova Scotia

Beef Tenderloin with Red WineSauce - Restaurant Association of Nova Scotia

rans.ca

The truffled fries are an inspired, luxurious accompaniment. Red Wine Sauce 2 tablespoons canola oil 8 ounces shallots, sliced (about 2 cups) 1 6-ounce package

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  • Cutting board
  • Measuring cup
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  • Fine-mesh sieve
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  • Instant-read thermometer
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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

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