This is a great for dinner parties. Everything can be done in advance. Sear the meat, cook the sauce and spinach. Put everything on an oven safe serving plate or baking dish. The meat will finish cooking while everything else reheats. 

Serves 4

(4) 4oz/115g pieces beef tenderloin 

1 egg, lightly beat

½ cup/118ml toasted GF breadcrumbs

½ cup/118ml vegan parmesan cheese

1 teaspoon/5ml olive oil

2 cloves garlic, minced divided

4 whole fresh tomatoes, peeled seeded and chopped

½ teaspoon/2ml salt

¼ teaspoon/1ml black pepper

3 or 4 basil leaves, cut into thin strips

¼ cup/60ml white wine

2 tablespoon/30ml parsley, chopped

1 tablespoon plus 1 teaspoon/20ml butter

4 large handfuls of baby spinach

8 ounces/225g baby bella mushrooms, sliced

Combine the egg, crumbs and cheese. Divide evenly pressing on the top of the tenderloin. In a large skillet over medium heat add 1 teaspoon/4ml oil, and sauté the beef 3 minutes on each one side. Turn and cook 2 – 3 minutes on the other for medium rare. Remove from pan. In the same pan, sauté half of the garlic for 30 seconds until brown. Add the fresh tomato and season with salt and pepper, and fresh basil. Deglaze with white wine scraping up any brown bits.  Simmer for 3-4 minutes. Add chopped parsley and butter if using. Remove from heat. In a sauté pan heat  1 teaspoon/5ml olive oil in pan and add garlic, cook for 30 seconds, add the baby spinach and the mushrooms and sauté until tender 2-3 minutes. Place spinach on a plate topped with the beef and sauced with tomatoes. Drizzle with remaining 1 tablespoon/15ml olive oil. 

Serve mashed potatoes or grilled polenta.