Roast Beef Tenderloin with Mushroom Ragout

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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! 🥩🍄

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