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Recipes - and - Recipes2 1/2 lb. Beef tenderloin
1 tablespoon unsalted butter
2 1/2 cups sliced mushrooms
1/4 tsp. salt
Freshly ground black pepper
1 1/2 cups dill pickles, julienned, with 2 Tablespoon pickle juice
2 cups heavy cream
2 Tablespoon vegetable oil
1 recipe Sautéed Spinach with Garlic
1. Trim any silver skin on tenderloin, then cut across the width into 1-inch
slices. Slightly flatten the slices by pressing with the palm of your hand.
Set aside.
2. Place a skillet over medium-high heat, and add the butter. Sauté the
mushrooms with salt and pepper until golden, about 5 minutes. Add the pickles
and juice and cook until the juice evaporates slightly, about 2 minutes. Add
the cream and cook until reduced by half.
3. Meanwhile, season the meat with a little salt and pepper (the sauce will
be salty from the pickles). Heat a large skillet over high heat, add the oil,
and heat until it starts smoking. Sear the meat briefly, 2 minutes per side
for medium rare. Place the sautéed spinach on the plates, top with the
beef. Then ladle the warm sauce over the top.
2 Tablespoon olive oil
2 garlic cloves, peeled
1 lb. Fresh spinach leaves, washed & drained
Salt & freshly ground black pepper
1. To a hot skillet, add the olive oil and the peeled garlic. Sauté
the garlic for 5 minutes, until it begins to brown and get soft.
2. Add the spinach to the pan and toss in the hot oil until each piece is coated
and just wilted. Season with salt and pepper. Serve immediately.
Sharon Anderson
Race View B&B, Metchosin
(near Victoria) BC
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