Beef Tenderloin with Red Wine Sauce, Creamed Spinach, and Truffled French Fries

Ingredients

• 1 tablespoon olive oil
• 1 14-ounce can low-salt chicken broth
• 1 tablespoon all purpose flour
• 1 14-ounce can beef broth
• 1 750-ml bottle Pinot Noir or other dry red wine
• 2 9-ounce packages fresh baby spinach leaves
• 1 Turkish bay leaf
• + 10 more ingredients
• • 1 tablespoon butter
  • 2 tablespoons red wine vinegar
  • 1 6-ounce package sliced mushrooms
  • 2 tablespoons sugar
  • 8 ounces shallots
  • 2 tablespoons canola oil
  • 1 2-pound beef tenderloin roast
  • 1 ½ teaspoons whole black peppercorns
  • 1 cup whipping cream
  • 2 fresh thyme sprigs

Heat oil in heavy large saucepan over medium-high heat. Add shallots and mushrooms; sauté until tender, about 12 minutes. Sprinkle sugar over; sauté until mixture is deep brown, about 4 minutes longer. Add vinegar; stir until liquid evaporates, about 1 minute. Add wine; boil until reduced by half...

View full recipe at Epicurious