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.
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.
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.
Viewers with disabilities can get assistance accessing this station's FCC Public Inspection File by contacting the station with the information listed below. Questions or concerns relating to the accessibility of the FCC's online public file system should be directed to the FCC at 888-225-5322, 888-835-5322 (TTY), or firstname.lastname@example.org.