beef tenderloin

[honkypig]

Red Wine Sauce

• 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

Beef Tenderloin

• 1 2-pound beef tenderloin roast
• 1 tablespoon olive oil

Creamed Spinach

• 1 cup whipping cream
• 2 9-ounce packages fresh baby spinach leaves

• Truffled French Fries

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Preparation

For red wine sauce:
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 flavors, 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 1 1/4 cups, about 5 minutes. (Sauce can be made 1 day ahead. Cover; chill. Rewarm over medium heat.)



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