↞ recipe box start page
Category: Roasts/Tenderloin - Beef
Prep Time: Cook Time: Total Time:
8 (4-5 oz) tenderloin steaks
1/4 cup Montreal steak seasoning blend
5 tbsp butter, divided
9 tbsp minced shallots, divided
1 cup red wine (used Cabernet Sauvignon)
1 tbsp sugar
1 cup demi-glace (available in most supermarkets)
1/2 cup water
1/4 lb Prosciutto, cut into 1/2 inch strips and lightly pan warmed
1 (5.2 oz) pkg Boursin garlic and herb flavored cheese
1 (16 oz) bag frozen cut leaf spinach
1/2 tsp salt
1/4 tsp pepper
Divide Montreal steak seasoning blend evenly between steaks, coating both top and bottom. Grill steaks on hot grill until nicely browned and cooked to desired doneness; set aside to stay warm.
Prepare Wine Sauce: In medium saucepan, melt 1 tbsp butter; add 4 tbsp shallots and cook, stirring constantly, until transparent but not brown. Add wine and sugar; cook over high heat until sauce is reduced by half. Add demi-glace and water; bring to a boil and cook 1minute.
Prepare Spinach Steak Topping: While sauce is reducing, melt remaining 4 tbsp butter over high heat in a large frying pan. Add remaining 5 tbsp minced shallots and cook until transparent but not brown. Stir in spinach, salt and pepper and cook over medium heat until spinach is cooked, about 4 to 5 minutes, stirring often.
Top each steak with a large tbsp of red wine sauce, then 1 large tbsp of spinach mixture, 2 or 3 slices of warmed Prosciutto and a large tbsp of crumbled Boursin cheese.
view more member recipes
BEEF TENDERLOIN STEAKS OVER WINE SAUCE
view my recipes
print
save
Category: Roasts/Tenderloin - Beef
Prep Time: Cook Time: Total Time:
8 (4-5 oz) tenderloin steaks
1/4 cup Montreal steak seasoning blend
5 tbsp butter, divided
9 tbsp minced shallots, divided
1 cup red wine (used Cabernet Sauvignon)
1 tbsp sugar
1 cup demi-glace (available in most supermarkets)
1/2 cup water
1/4 lb Prosciutto, cut into 1/2 inch strips and lightly pan warmed
1 (5.2 oz) pkg Boursin garlic and herb flavored cheese
1 (16 oz) bag frozen cut leaf spinach
1/2 tsp salt
1/4 tsp pepper
Divide Montreal steak seasoning blend evenly between steaks, coating both top and bottom. Grill steaks on hot grill until nicely browned and cooked to desired doneness; set aside to stay warm.
Prepare Wine Sauce: In medium saucepan, melt 1 tbsp butter; add 4 tbsp shallots and cook, stirring constantly, until transparent but not brown. Add wine and sugar; cook over high heat until sauce is reduced by half. Add demi-glace and water; bring to a boil and cook 1minute.
Prepare Spinach Steak Topping: While sauce is reducing, melt remaining 4 tbsp butter over high heat in a large frying pan. Add remaining 5 tbsp minced shallots and cook until transparent but not brown. Stir in spinach, salt and pepper and cook over medium heat until spinach is cooked, about 4 to 5 minutes, stirring often.
Top each steak with a large tbsp of red wine sauce, then 1 large tbsp of spinach mixture, 2 or 3 slices of warmed Prosciutto and a large tbsp of crumbled Boursin cheese.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Beef Tenderloin Steaks With Red Wine-tarragon Sauce
by sgre52160
1/2 cup low salt beef broth and dry red wine 1 tsp flour 1/2 tsp salt and dried tarragon 1/4 tsp pepper Cooking spray 4 (4 oz) beef tenderloin steaks, 1 inch thick 4 tbsp chopped shallots 2 tsp
by sgre52160
1/2 cup low salt beef broth and dry red wine 1 tsp flour 1/2 tsp salt and dried tarragon 1/4 tsp pepper Cooking spray 4 (4 oz) beef tenderloin steaks, 1 inch thick 4 tbsp chopped shallots 2 tsp
Beef Tenderloin Steaks With Caramelized Onion Sauce
by sgre52160
Onion Sauce 1 tablespoon olive oil 1 tablespoon butter 2 cups coarsely chopped onions 1/2 teaspoon granulated sugar Salt and pepper to taste 1/2 cup water or low-sodium beef broth Stea
by sgre52160
Onion Sauce 1 tablespoon olive oil 1 tablespoon butter 2 cups coarsely chopped onions 1/2 teaspoon granulated sugar Salt and pepper to taste 1/2 cup water or low-sodium beef broth Stea
Beef Steaks With Peppercorn Wine Sauce
by sgre52160
4 tenderloin steaks, cut 1-inch thick 1 1/2 tsp cornstarch 1 cup ready-to-serve beef broth 1/8 tsp dried thyme leaves 1 small bay leaf 2 tbsp dry red wine 1/8 tsp black peppercorns, crushed H
by sgre52160
4 tenderloin steaks, cut 1-inch thick 1 1/2 tsp cornstarch 1 cup ready-to-serve beef broth 1/8 tsp dried thyme leaves 1 small bay leaf 2 tbsp dry red wine 1/8 tsp black peppercorns, crushed H
Beef Steaks W/peppercorn Wine Sauce
by sgre52160
4 tenderloin or eye steaks 1/8 tsp dried thyme 1 bay leaf 1 1/2 tsp cornstarch 2 tbsp dry red wine 1 cup beef broth 1/8 tsp black peppercorns and 1 crushed Heat large heavy skillet over medi
by sgre52160
4 tenderloin or eye steaks 1/8 tsp dried thyme 1 bay leaf 1 1/2 tsp cornstarch 2 tbsp dry red wine 1 cup beef broth 1/8 tsp black peppercorns and 1 crushed Heat large heavy skillet over medi
Beef Tenderloin In Red Wine Sauce
by sgre52160
1 cup beef stock 2/3 cup Cabernet Sauvignon 2 tbsp butter (no substitutions) 1 large shallot, peeled and sliced 2 tsp flour 2 filet mignons, about 1 1/2 inches thick Salt, freshly ground bl
by sgre52160
1 cup beef stock 2/3 cup Cabernet Sauvignon 2 tbsp butter (no substitutions) 1 large shallot, peeled and sliced 2 tsp flour 2 filet mignons, about 1 1/2 inches thick Salt, freshly ground bl
view more member recipes