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Roasted Beef Tenderloin with Mushroom Ragout


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  • Beef
  • 1 1/2 lb beef tenderloin, centre cut
  • Salt and cracked black pepper, to taste
  • Vegetable oil for searing beef
  • Mushroom Ragout
  • 1/2 cup diced double smoked bacon
  • 1 white onion, diced
  • 1 clove garlic, chopped
  • 1/2 cup diced mushrooms
  • 2 tbsp paprika
  • 1 cup whipping cream
  • 1 cup sour cream
  • 2 tomatoes, diced
  • 1 red bell pepper, diced
  • 1 hot pepper, chopped


Servings 4
Preparation time 45mins


Step 1

Preheat oven to 450°F.

To prepare the beef: Season beef with salt and cracked black pepper. In a heavy frying pan, heat a small amount of oil and sear beef. Transfer to an ovenproof pan and cook for 15 minutes. Set aside and keep warm.

To prepare the mushroom ragout: In a frying pan, saute bacon until it starts to colour. Add onion, garlic and mushrooms. Add in paprika with about 1 tbsp water (so that the paprika doesn't burn). Stir in cream and sour cream until well combined. Add tomatoes, red bell pepper and hot pepper and simmer tor 2 to 3 minutes.
To serve: Put slices of tenderloin on plates and and drizzle with mushroom ragout.

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