1/4 cup shallots
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
2 tablespoons oil
4 beef tenderloin steaks, 1 inch
2 tablespoons Dijon mustard
1 tablespoon tarragon
Heat oil in saucepan; add shallots and cook for 3 minutes. Add beef
broth, wine, and brandy; reduce until thickened, about 5 minutes. Add
cream, reduce until 3/4 cup. Set sauce aside.
Melt butter in skillet, add garlic, saute 1 minute. Add spinach,
cook until wilted, tossing, about 2 minutes. Set aside.
In another skillet heat oil, add tenderloins and cook until desired
doneness. Divide spinach between 4 plates, top each with a filet. Add
sauce back to steak pan, stir in mustard and tarragon, add salt and
pepper to taste, pour over steaks.