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:
- Preheat Oven:
- Preheat your oven to 425°F (220°C).
- Season the Beef:
- Pat the beef tenderloin dry. Rub it all over with olive oil, then coat with garlic, rosemary, thyme, salt, and pepper.
- 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.
- 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:
- 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.
- Cook the Mushrooms:
- Add the mushrooms to the skillet and sauté until they release their liquid and begin to brown, about 8-10 minutes.
- 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.
- 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! 🥩🍄
