Sautéed Spinach

1 bag cleaned fresh spinach
1 T Olive Oil
2 T Butter
2 T Shallots – diced
1 Clove Garlic – pressed
¼ C Malbec Red Wine
¼ C Beef Stock
1 t White Pepper
1 t Salt
2T Corn starch
½ C water

Sauté shallots in Olive Oil and Butter, over medium heat. Press Garlic into mixture. Bring to med hi and add wine. Reduce wine by 1/3 and slowly add Beef Stock. Add seasonings and fresh spinach and allow to simmer for 5 mins. Add water to corn starch and stir, slowly add mixture to spinach until slightly thickened.

Danish Herb and Bleu Cheese Sauce

6 oz. Danish Herb Cream Cheese
6 oz. Reduced Fat Sour Cream
3 oz. Bleu Cheese Crumbles

Slowly heat all ingredients in a sauce pan until smooth.

Seared Tenderloin

4 – 6 oz. Filets – approx. 2 inches thick
1 T Coach Joe Crosby’s Low Country Seasoning

Sear filets over med-hi heat for 2 minutes per side. Reduce heat to medium and continue cooking for @ 4 minutes per side.

Presentation

Place spinach on center of plate. Set tenderloin on top of spinach and drizzle with Bleu Cheese Sauce and a few sprinkles of Bleu Cheese Crumbles. Garnish with Garlic-infused mashed potatoes and grilled zucchini, steamed asparagus or glazed carrots.