Roasted Beef Tenderloin with Mushroom Ragout
- 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
Preparation time 45mins
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.