Filet Mignon With Tarragon

• 1 1/2 tablespoons oil
• 1/4 cup shallot
• 1 cup beef broth
• 1/2 cup white wine
• 1/4 cup brandy
• 1/2 cup heavy cream
• 2 tablespoons butter
• 2 cloves garlic, chopped
• 1 lb Baby Spinach
• 4 beef tenderloin steaks, 1 inch
• 2 tablespoons Dijon mustard
• 1 tablespoon tarragon

1. heat oil in saucepan, add shallots and cook for 3 minutes.
2. add stock, wine and brandy, reduce until thickened, 5 minutes.
3. add cream, reduce until 3/4 c, set sauce aside melt butter in skillet, add garlic, saute 1 minute.
4. add spinach, cook until wilted, tossing, about 2 minutes, set aside in another skillet heat oil, add tenderloins and cook until med rare, about 5 mins per side (i like mine cooked longer).
5. divide spinach between 4 plates, top each with a filet.
6. add sauce back to pan, stir in mustard and tarragon, add salt& pepper to taste, pour over steaks.

oil, shallot, beef broth, white wine, brandy, heavy cream, butter, garlic, spinach, beef tenderloin, mustard, tarragon

Taken from www.food.com/recipe/filet-mignon-with-tarragon-56825 (may not work)