Our spinach gratin recipe is how spinach was meant to be consumed—with lots of cheese! We perfected this recipe so it’s not ‘soupy’ like au gratin dishes you may have tasted in the past. In fact, we added just enough sauce to bind and flavor the spinach and used a nice, high-quality Monterey Jack or Gruyere cheese.
Beef Tenderloin Medallions with Madeira Wine Pan Sauce. This is a GREAT special occasion meal......it has a high Wow! factor and easy to make. I would recommend only cooking 3 minutes per side initially before removing a tenting with foil while you make the sauce. Once sauce is made return filets to pan for additional 3 to 4 minutes for medium. By the time you plate it and serve, it will have rested enough to let the juices redistribute.