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

• 2 cucchiai di olio di canola

• 230g shallots, sliced (about 300g )

• 1 170g package sliced mushrooms

• 2 cucchiai di zucchero

• 2 cucchiai di aceto di vino rosso

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

• 1 400g can low-salt chicken broth

• 1 lattina da 400g di brodo di manzo

• 2 rametti di timo fresco

• 1 1/2 cucchiaini di grani di pepe nero interi

• 1 Turkish bay leaf

• 1 tablespoon butter, room temperature

• 1 cucchiaio di farina semplice

• 450g beef tenderloin roast

• 1 cucchiaio di olio d'oliva

• 240ml whipping cream

• 2 250g packages fresh baby spinach leaves

• Patatine Francesi al Tartufo

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.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.