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4 tablespoons garlic, chopped and sautéed
1 cinnamon stick
4 ounces chopped cherry peppers
2 tablespoons fresh rosemary, chopped
2 quarts beef broth
3 tablespoons whole grain mustard

1. Combine ingredients and bring to a simmer. Add tenderloins to broth and poach until medium-rare. Take meat out to rest. Reduce broth by half and process it in blender, adding mustard.

1 pound baby spinach
1 cup low fat ricotta cheese
1 tablespoon extra virgin olive oil

1. Heat sauté pan. Add oil and spinach. Allow spinach to wilt. Quickly remove pan from heat. Add ricotta cheese. Stir to combine.