Roast Beef Tenderloin with Mushroom Ragout

This elegant dish combines perfectly roasted beef tenderloin with a savory mushroom ragout, making it ideal for special occasions or indulgent dinners.

Ingredients

For the Beef Tenderloin:

• 2-3 lbs (900-1350 g) beef tenderloin, trimmed
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tsp salt
• 1/2 tsp black pepper

For the Mushroom Ragout:

• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 large shallot, finely chopped
• 2 garlic cloves, minced
• 1 lb (450 g) mixed mushrooms (such as cremini, shiitake, and oyster), sliced
• 1/2 cup (120 ml) dry white wine or beef broth
• 1/2 cup (120 ml) heavy cream
• 1 tsp fresh thyme leaves
• Salt and black pepper to taste
• 1 tbsp fresh parsley, chopped (optional, for garnish)

Instructions

Prepare the Beef Tenderloin:

1. Preheat Oven:
   • Preheat your oven to 425°F (220°C).
2. Season the Beef:
   • Pat the beef tenderloin dry. Rub it all over with olive oil, then coat with garlic, rosemary, thyme, salt, and pepper.
3. Sear the Beef:
   • Heat a large ovenproof skillet over medium-high heat. Add a bit of olive oil and sear the tenderloin on all sides until golden brown, about 2-3 minutes per side.
4. Roast the Beef:
   • Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the internal temperature reaches 125°F (52°C) for medium-rare. Adjust cooking time based on your preferred doneness.
   • Remove the beef from the oven, tent it with foil, and let it rest for 10-15 minutes before slicing.

Prepare the Mushroom Ragout:

1. Sauté Aromatics:
   • Heat butter and olive oil in a large skillet over medium heat. Add the shallot and garlic, cooking until fragrant and translucent, about 2 minutes.
2. Cook the Mushrooms:
   • Add the mushrooms to the skillet and sauté until they release their liquid and begin to brown, about 8-10 minutes.
3. Deglaze the Pan:
   • Pour in the white wine (or beef broth) and scrape up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes until slightly reduced.
4. Finish the Sauce:
   • Stir in the heavy cream and thyme. Simmer gently for 2-3 minutes until the sauce thickens slightly. Season with salt and pepper to taste.

Serve:

• Slice the rested beef tenderloin and arrange it on a platter.
• Spoon the mushroom ragout over the slices or serve it alongside. Garnish with fresh parsley for a pop of color.

Tips

• Make Ahead: Prepare the mushroom ragout ahead of time and reheat gently before serving.
• Wine Pairing: Serve with a full-bodied red wine, such as Cabernet Sauvignon or Merlot, to complement the rich flavors.
• Side Dishes: Pair with roasted potatoes, asparagus, or a simple arugula salad.

Enjoy your indulgent Roast Beef Tenderloin with Mushroom Ragout! 🥩🍄