Sauteed Beef Tenderloin with Apricot and Olives

Empty rice into large microwave bowl and pile spinach on top of rice. Season with salt and pepper. Cover with plastic wrap and microwave for 5 minutes.

Heat 2 tbsp of reserve olive oil in a large saute pan over high heat. Season beef with salt and pepper. Add to the pan and cook until meat is evenly brown and medium-rate. About 6 minutes. Remove from pan and cover with oil to keep warm. Add garlic to the pan and stir about 1¼ minutes. Add sherry vinegar and stir loosening brown bits from pan. Stir in apricot preserves. Bring mixture to a simmer and reduce to a sauce consistency. Stir in drained olives, beef and spinach. Season to taste.