Beef Tenderloin with Creamy Spinach
Try our grilled beef tenderloin and creamy spinach with potato gratin and veal demi glace
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Beef tenderloin, potato russet flesh no skin, Soup, stock, beef, home-prepared, Chicken Stock, Spinach, Heavy Cream, Red Wine, Onion, Carrots, Parmesan, Egg, Celery, Olive Oil, Enriched Unbleached Flour, Tomato Paste, Parsley, Sea Salt, Shallots, Rosemary, Black Pepper, Thyme, White Pepper
How to prepare
1. Remove sleeve, poached holes or remove completely clear plastic film. 2. place in the microwave on high for two minutes. If needed, heat an additional 30 seconds or until desired temperature is reached. 3. let it rest for two minutes. 4. remove film and enjoy meal.
1. preheat oven to 375*F. 2. remove sleeve and clear plastic film. 3. place tray on an oven baking sheet, position in the center of the oven and reheat for five minutes. 4.check temperature. If needed, heat an additional two minutes or until desired temperature is reached. 5. carefully remove meal, plate and enjoy.
The beef tenderloin was great. The meat was tender and cooked perfectly. The potato augratin did not have much flavor. There was parmesan in the creamy spinach. I believe the spinach would have been much better with less parmesan as it made the spinach too salty for my taste.