Medallions of Beef Tenderloin

6 Servings

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Medallions of Beef Tenderloin Ingredients

6 sl Prime beef tenderloin; 4-oz	1 1/2 c Bordelaise (see recipe)
6 oz Herbed cream cheese;	1/2 c Dry red wine
3 tb Clarified butter	Salt & ground black pepper
Flour	1 1/2 lb Fresh spinach
1/4 c Finely chopped fresh	Chopped fresh parsley
1 c Sliced fresh mushrooms

Instructions for Medallions of Beef Tenderloin

slice into side. Place about 2 tbs. sorftened cheese in each pocket of tenderloin medallion to form pocket. Pinch closed, chill 1 hr. or until cheese is firm. Heat butter in heavy skillet on high heat. Lightly dredge each medeallion in flour, saute until well browned but still pink inside. remove from skillet, reserve on warmed serving platter. Add shallots & mushrooms to skillet. Saute 4-5 min., until cooked but slightly firm. Add Saute Bordelaise, simmer 1-2 min. Add wine, simmer 4-5 min., more Season to taste. Wash spinach thoroughly , remove tough stems. Place in pot, steam in moisture remaining on leaves 2 min. until tender. Place beds of spinach on individual plates. Place a tenderlion medallion on each; spoon the sauce over. Garnish generously with chopped fresh parsley. HECKS DETROIT AVE.,CLEVELAND;WINE:ZACA MESA CABERNET SAUVIGNON,1979 From the . Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: BeefCuisine: Uncategorized