Roast Beef Tenderloin with Mushroom Ragout

Roast Beef Tenderloin with Mushroom Ragout
Roast Beef Tenderloin with Mushroom Ragout

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    pounds center cut beef tenderloin roast

  • Kosher salt

  • Freshly ground black pepper

  • 2

    tbsp vegetable oil

  • 1

    tbsp butter

  • Optional: Dijon or whole grain mustard, cracked mixed peppercorns or herbes d' Provence

  • Mushroom Ragout

  • 1

    pound mixed mushrooms, such as shitake, cremini, or white button

  • 2-4

    tbsp unsalted butter

  • 1

    medium shallot or 1/2 small onion, chopped

  • 1/2

    tsp kosher salt

  • Freshly ground black pepper

  • 3

    sprigs fresh thyme, leaves stripped

  • 1/2

    cup Maderia, vermouth or white wine

  • 1/3

    cup heavy cream

Directions

Preheat the oven to 400 degrees. Heat a large oven proof skillet over medium high heat. Season the beef all over with salt and a generous amount of pepper. Add the oil to the skillet and heat until simmering. Add the butter and swirl to melt. Add the beef and sear until mahogany brown on all sides, about 8 minutes total. Transfer the skillet to the oven. Roast until an instant-read thermometer inserted in the center registers to 125 degrees. for medium-rare, about 25 minutes. Transfer the roast to a cutting board, tent it very closely with aluminum foil, and let it rest for 10-15 minutes. Slice crosswise, arrange on a platter and serve with mushroom ragout. Mushroom Ragout Clean the mushrooms by brushing with a kitchen towel or a brush to remove any loose dirt. Remove the shitake stems and discard. Trim the dry ends off the cremini and white mushroom stems. Quarter all the mushrooms and put in a bowl. Heat 2 tbsp of the butter in a large skillet over medium high heat. Add the mushrooms and spread them out evenly in the pan, increase the heat to high. Let the mushrooms cook undisturbed until they brown, then shjake the pan to turn them over. Add the additional butter along the sides of the pan as the mushrooms cook if the pan seems very dry. Continue to cook until nicely browned, about 5 minutes. Add the shallot and cook until softened, about 2 minutes. Season the mushrooms with the salt and pepper and add the thyme. Pull the pan off the heat and add the Madeira or the wine. Return pan to the heat and scrape up any of the brown bits that cling to the bottom of the pan with a wooden spoon. Add the heavy cream and bring to a boil. Remove from the heat and serve. Yields: 2 cups

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