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Home Page » Food » Beef Tenderloin with Shallot Mustard, Baked Potatoes, and Sauteed Spinach

Beef Tenderloin with Shallot Mustard, Baked Potatoes, and Sauteed Spinach

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Beef tenderloin is pan seared, then cooked briefly in the oven and topped with a tangy sauce of Dijon and grainy mustards, balsamic vinegar, stock, and shallots. Buttery baked-potato halves and sauteed spinach tossed with sweet golden raisins and lightly toasted pine nuts are served on the side.

Serves 4

~ main ~

Beef Tenderloin With Shallot Mustard Sauce

~ side ~

Halved Baked Potatoes
Sauteed Spinach with Raisins and Pine Nuts

~ dessert ~

Warm Pear-Raspberry Bruschetta

1. Bake the potatoes.
2. Sear beef tenderloin, and place in oven.
3. Let beef rest, and prepare the sauce.
4. Saute the spinach.
5. After dinner, make the pear raspberry bruschetta.

• main

  
  Beef Tenderloin

• side

  
  Halved Baked Potatoes

• side

  
  Sauteed Spinach

• dessert

  
  Warm Pear Bruschetta

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