Recipe - Medallions Of Beef Tenderloin

6 sl Prime beef tenderloin; 4oz
6 ounce Herbed cream cheese;
softened
3 tablespoon Clarified butter
Flour
One fourth cup Finely chopped fresh
shallots
1 cup Sliced fresh mushrooms
1 One half cup Bordelaise (see recipe)
One half cup Dry red wine
Salt & ground black pepper
1 One half pound Fresh spinach
Chopped fresh parsley

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 45 min., until cooked but slightly firm. Add
Saute Bordelaise, simmer 12 min. Add wine, simmer 45 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.

HECK'S

DETROIT AVE.,CLEVELAND;WINE:ZACA

MESA CABERNET SAUVIGNON,1979

From the Micro Cookbook Collection of French Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.