Beef Tenderloin With Whole Grain Mustard & Tarragon Sauce

• 1 1/2 tablespoons vegetable oil
• 1/4 cup chopped shallot
• 1 cup beef stock or 1 cup canned low sodium beef broth
• 1/2 cup dry white wine
• 1/4 cup brandy
• 1/2 cup whipping cream
• 2 tablespoons butter
• 2 garlic cloves, chopped
• 3 (5 ounce) bags Baby Spinach
• 4 (7 ounce) beef tenderloin steaks (each about 1 inch thick)
• 2 tablespoons whole grain Dijon mustard
• 1 tablespoon chopped fresh tarragon

1. Heat 1 T oil in heavy saucepan over medium-high heat. Add shallots; cover and cook until soft and brown, about 3 minutes. Add stock, wine, and brandy. Boil until slightly reduced, 6 minutes. Add cream; boil until reduced to 3/4 cup, about 6 minutes. Set sauce aside.
2. Melt butter in heavy large skillet over medium-high heat. Add garlic and saute 1 minute. Add 1 bag of spinach and toss until slightly wilted, about 1 minute. Add remaining spinach and toss just until wilted, about 2 minutes. Season to taste with salt and pepper. Set aside.
3. Heat remaining 1/2 T oil in another heavy large skillet over high heat. Sprinkle steaks with salt and pepper. Saute to desired doneness, about 4 minutes per side for rare.
4. Divide spinach among 4 plates. Place 1 steak on each mound of spinach. Add sauce, mustard, and tarragon to skillet steaks cooked in; boil until slightly thickened, scraping up browned bits from bottom of pan, about 1 minute. Season sauce with salt and pepper. Spoon sauce over steaks and serve.

vegetable oil, shallot, beef stock, white wine, brandy, whipping cream, butter, garlic, spinach, beef tenderloin, whole grain dijon mustard, tarragon

Taken from www.food.com/recipe/beef-tenderloin-with-whole-grain-mustard-tarragon-sauce-381262 (may not work)