Beef Tenderloin and Spinach
Prep: 10 min, Cook: 20 min.
- 4 beef tenderloin fillets, about 5 ounces each
- 3 Tbs. shallots, minced
- 1 cup dry white wine or chicken stock
- 1/2 lb. spinach leaves, washed and tough stems discarded
- 1/4 cup skim milk
- 1/8 tsp. nutmeg
Preheat oven to 350°F. Heat a heavy nonstick skillet sprayed with vegetable spray over high heat. Sear beef 2 minutes, turning frequently, until browned on all sides. Season with salt and pepper to taste. Transfer beef to a roasting pan. Roast meat 15 minutes for medium rare meat or until a meat thermometer registers 140°F. Remove meat from oven and cover loosely with foil. Let stand 10 minutes.
While beef is cooking, return skillet to medium heat and spray with vegetable spray. Sauté shallots 2 minutes or until softened. Stir in wine and simmer 6 minutes or until mixture is reduced by 2/3. Stir spinach into wine mixture. Reduce heat to low. Cover skillet and cook 2 minutes or until spinach is wilted. Stir in milk and nutmeg and bring to a simmer. Transfer to a food processor or blender and purée. Season sauce with salt and pepper to taste. Cut meat crosswise into slices. Serve spinach sauce over beef.
Per serving: calories 260, fat 9.8g, 40% calories from fat, cholesterol 64mg, protein 28.1g, carbohydrates 4.6g, fiber 1.4g, sugar 1.5g, sodium 130mg, diet points 6.2.
Dietary Exchanges: Milk: 0.1, Vegetable: 0.7, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 2.4, Sugar: 0.0, Very lean meat protein: 3.8
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The recommended wines are: Burgundy, Zinfandel, or Cabernet Sauvignon.