Marinated Beef Tenderloin with Caramelized Onion and Mushroom Ragout

By bnpolley

Ingredients

• Beef:
• 1/4 cup finely chopped shallots
• 2 tablespoons balsamic vinegar
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon Dijon mustard
• 1 tablespoon honey 2 garlic cloves, minced
• 1 (2-pound) beef tenderloin, trimmed
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Cooking spray
• Ragout:
• 1 teaspoon olive oil
• 2 cups thinly sliced sweet onion
• 2 garlic cloves, minced 8 cups sliced mushrooms (about 1 pound)
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon chopped fresh thyme
• 1/4 cup Madeira wine or dry sherry
• 1/3 cup fat-free, less-sodium beef broth
• 1 tablespoon balsamic vinegar
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper

Preparation

Step 1

1. To prepare beef, combine first 6 ingredients in a large zip-top plastic bag. Add beef to bag; seal. Marinate in refrigerator 4 hours, turning occasionally.
2. Preheat oven to 450°.
3. Remove beef from bag; discard marinade. Sprinkle beef with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place beef on a broiler pan coated with cooking spray. Bake at 450° for 35 minutes or until a thermometer registers 135° or until desired degree of doneness. Place tenderloin on a platter; let stand 10 minutes before slicing.
4. To prepare ragout, heat oil in a large nonstick skillet over medium heat. Add onion to pan; cook 15 minutes or until lightly browned, stirring occasionally. Add garlic; cook 1 minute, stirring occasionally. Increase heat to medium-high. Add mushrooms, 1 tablespoon soy sauce, and thyme; sauté 8 minutes. Stir in Madeira; cook 2 minutes or until liquid almost evaporates. Add broth; cook 2 minutes or until liquid almost evaporates. Remove from heat; stir in 1 tablespoon vinegar, 1/8 teaspoon salt, and 1/8 teaspoon pepper.