1 1/2 tablespoons oil
1/4 cup shallots
1 cup beef broth
1/2 cup white wine
1/4 cup brandy
1/2 cup heavy cream
2 tablespoons butter
2 cloves garlic chopped
1 lb. baby spinach
2 tablespoons oil
4 beef tenderloin steaks 1 inch
2 tablespoons Dijon mustard
1 tablespoon tarragon

Heat oil in saucepan; add shallots and cook for 3 minutes. Add beef broth, wine, and brandy; reduce until thickened, about 5 minutes. Add cream, reduce until 3/4 cup. Set sauce aside. Melt butter in skillet, add garlic, saute 1 minute. Add spinach, cook until wilted, tossing, about 2 minutes. Set aside.

In another skillet heat oil, add tenderloins and cook until desired doneness. Divide spinach between 4 plates, top each with a filet. Add sauce back to steak pan, stir in mustard and tarragon, add salt and pepper to taste, pour over steaks. Serves 4