Lunch
Pan-Seared Beef Tenderloin with Shallot-Red Wine Pan Sauce
Two thick-cut beef tenderloin steaks seared to a golden crust and finished with a classic French pan sauce of shallots, red wine, and beef stock. Served over buttered creamed spinach for an elegant, restaurant-quality lunch that feels effortless.
699cal per serving
54gprotein
9gcarbs
45gfat
10min prep 20min cook 2serves
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
Members
Create a free account to see the full recipe
Free members get the full ingredients, step-by-step method and the ability to save favorites.
Popular recipes to try next
- Air Fryer Chicken Breast Recipe 20 min
- Dal Recipe 40 min
- Tandoori Chicken Recipe 50 min
- Hot Sauce Recipe 10 min
- Satay Sauce Recipe 18 min
- Sheet Pan Chicken and Vegetables Recipe 55 min
- Sheet Pan Salmon Recipe 22 min
- BBQ Sauce Recipe 25 min
More recipes using beef · spinach
Cook these next
They reuse what this recipe already has you buying.
Burrito
Lunch · 1422 cal
Burrito Bowl
Lunch · 1165 cal
Sole Meunière avec Épinards à la Crème et Pommes Anna
Lunch · 1432 cal
Beef Sirloin Steak with Charred Okra & Buttermilk Dressing
Lunch · 1069 cal
Huître Gratinée aux Épinards et Beurre à la Noisette
Appetizer · 487 cal
Charred Scallion & Calaloo Cream Tartlets
Appetizer · 457 cal
