(Stuffed Beef Tenderloin with) Burgundy-Mushroom Sauce

southernliving.com

Partyof7

subheading: BEEF:

3 (10-oz.) pkg. frozen chopped spinach, thawed

3 tablespoons unsalted butter

2 medium leeks, thinly sliced

1 garlic clove, minced (about 1 tsp.)

3 tablespoons all-purpose flour

1 cup heavy cream

1 ounce Parmigiano-Reggiano cheese, grated (about 1⁄4 cup)

2 teaspoons fresh lemon juice (from 1 lemon)

¼ teaspoon grated whole nutmeg

2 teaspoons kosher salt, divided

1 teaspoon black pepper, divided

1 (4-lb.) beef tenderloin, trimmed

1 tablespoon extra-virgin olive oil

subheading: SAUCE:

2 tablespoons unsalted butter, divided

1 tablespoon olive oil

2 (8-oz.) pkg. cremini mushrooms, quartered

1 medium shallot, minced

½ cup dry red wine (such as Burgundy)

1 cup beef broth

1 tablespoon Dijon mustard

½ teaspoon chopped fresh rosemary

½ teaspoon kosher salt

¼ teaspoon black pepper

Directions at southernliving.com

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