Shelly's Recipe

BEEF TENDERLOIN STEAKS OVER WINE SAUCE

Category: Roasts/Tenderloin - Beef

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.