PEPPERED TENDERLOIN WITH MUSTARD AND SPINACH

Do you know how to prepare peppered tenderloin with mustard and spinach? It’s very easy…the ingredients itself can serve a maximum of 8 people. And for the preparation, it will only take a few minutes of your time so you don’t have to worry. And lastly for the cooking time it will just take 45 minutes, it’s just that simple wright? So hurry try this recipe and you willbe amazed! Good luck!

Serves :

Preparation Time :

30 minutes

Cooking Time :

45 minutes

Preparation Method :

Place the peppercorns in a plastic bag or tea towel. Crush with a mallet or rolling pin.
Spread the tenderloin with the mustard and cover all sides with the crushed peppercorns.
Heat the oil until very hot in a heavy- based pan. Fry the peppered beef to seal all of the edges.
Remove from the pan and set aside. Pour the beef stock, red wine and brandy into the frying pan.
Bring to the boil, scraping the sediment from the base of the pan.
Pour into a saucepan and stir in the remaining mustard. Bring to the boil.
Cut a piece of foil large enough to seal the meat completely.
Arrange the spinach on the foil and place the meat on top. Fold up the edges and seal completely.
Put the parcel in a steamer. Cover with a tight-fitting lid and steam over the stock mixture for 30 minutes.
Remove the meat parcel and leave to one side while finishing the sauce. Reduce the stock by boiling rapidly until syrupy.
Slice the beef and arrange with the spinach on 4 individual plates.
Spoon over the sauce.
Serve immediately while hot.