Beef Tenderloin and Spinach

Shannon023

* 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.

Shannon023

* 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.

TamTastic

Yum! Bet you used wine!!! :laugh:

Mireille

Sounds awesome!! What time should I be there? :ohwell:

Shannon023

Sounds awesome!! What time should I be there? :ohwell:

Anytime, my twin!

Fitness_Chick

* 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.

sounds yum Shannon........um wine...tee hee....some reason that makes me giggle

thanks for sharing:flowerforyou:

arewethereyet

making this tonight:flowerforyou: thanks for sharing