Roast Beef Tenderloin With Mushroom Ragout Recipes

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ROASTED BEEF TENDERLOIN WITH MUSHROOM RAGOUT



Roasted Beef Tenderloin With Mushroom Ragout image

Yummy treat for special occasions. Excellent with full-bodied red wine. Prep time includes marinading time.

Provided by kayc1218

Categories     Roast Beef

Time 12h30m

Yield 4-6 serving(s)

Number Of Ingredients 12

4 garlic cloves, minced
2 teaspoons dried thyme
1/3 cup vegetable oil
1/2 cup red wine
1 bay leaf
2 teaspoons Kitchen Bouquet
1/3 cup soy sauce
2 cups sliced mushrooms
2 tablespoons chopped onions
2 teaspoons butter
1 tablespoon Wondra Flour
2 2/3 lbs trimmed beef tenderloin

Steps:

  • Combine garlic, thyme, oil, wine, bay leaf, Kitchen Bouquet and soy sauce. Pour over tenderloin and marinade overnight. Remove tenderloin from refrigerator about 30 minutes prior to roasting to allow meat to relax.
  • Preheat oven to 425. Place tenderloin in open roasting pan and bake 25-30 minutes or until internal temperature reaches 125 (medium rare). Baste with marinade 2-3 times during roasting.
  • Let roast rest loosely covered and while it rests, pour marinate into small saucepan and boil.
  • In separate pan, melt butter and saute onion and mushrooms until onions are translucent and mushrooms give off their juices. Add flour to mixture and stir. Pour boiling marinade into pan with mushrooms and onions and stir to thicken. As mixture comes to a boil, reduce heat.
  • Slice meat and add mushroom ragout to the side or on top of beef.

SLOW-ROASTED BEEF TENDERLOIN WITH DOUBLE-MUSHROOM RAGOûT



Slow-Roasted Beef Tenderloin with Double-Mushroom Ragoût image

Roasting the beef at a low temperature cooks the meat slowly and evenly and gives you time to finish preparing the other dishes.

Provided by Susie Middleton

Categories     Main Course

Yield 8

Number Of Ingredients 6

2 Tbs. extra-virgin olive oil
2 tsp. coarsely chopped fresh thyme
2 tsp. minced garlic
Kosher salt and freshly ground black pepper
4-lb. beef tenderloin roast, preferably from the thicker end, trimmed of silver skin and chain
1 recipe Double-Mushroom Ragoût

Steps:

  • Position a rack in the center of the oven and heat the oven to 250°F. In a small bowl, combine the olive oil, thyme, garlic, 1 tsp. salt, and several generous grinds of black pepper. Put the tenderloin on a heavy-duty rimmed baking sheet or in a small roasting pan and rub the oil mixture all over it. Roast the tenderloin until an instant-read thermometer inserted in the thickest part reads 130°F for medium rare, about 1 hour. Transfer to a carving board, tent with foil and let rest for at least 20 minutes before serving. Cut the tenderloin crosswise into 1/2-inch slices. Serve with the ragoût.

Nutrition Facts : ServingSize 8, Calories 670 kcal, Fat 430 kcal, SaturatedFat 20 g, TransFat 48 g, Carbohydrate 9 g, Fiber 2 g, Protein 47 g, Cholesterol 190 mg, Sodium 390 mg, UnsaturatedFat 22.5 g

BEEF TENDERLOIN ROAST WITH MUSHROOM SAUCE



Beef Tenderloin Roast With Mushroom Sauce image

From First Impressions: Dining with Distinction, Waterloo-Cedar Falls, IA. Sounds easy. When I make this, I will season the beef with garlic, salt and pepper first.

Provided by Oolala

Categories     Steak

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

1 (3 lb) beef tenderloin
1 tablespoon onion, minced
3 tablespoons butter
2 cups mushrooms, sliced
2 tablespoons all-purpose flour
1 cup beef broth
2 tablespoons Burgundy wine
1 tablespoon lemon juice
1/2 teaspoon dried tarragon
1 teaspoon parsley, chopped

Steps:

  • Preheat oven to 450 Degrees F.
  • Pat the meat dry and place it on a rack in a baking pan.
  • Roast for 35 minutes or until the meat registers 125 degrees F. to 130 degrees F. on an instant read thermometer.
  • Cook longer if less rare meat is desired.
  • Saute the onion in butter in a small skillet.
  • Add the mushrooms and cook 5 minutes or until browned.
  • Stir in the flour.
  • Add the remaining ingredients; mix well.
  • Cook over medium heat, stirring until thickened.
  • Serve the sauce with the beef.

Nutrition Facts : Calories 733, Fat 51.9, SaturatedFat 21.7, Cholesterol 210.3, Sodium 271.6, Carbohydrate 3.3, Fiber 0.3, Sugar 0.5, Protein 58.7

BEEF TENDERLOIN WITH ROASTED SHALLOTS



Beef Tenderloin With Roasted Shallots image

The shallot sauce takes some time, but is well worth the trouble. This is definitely a company dish, and the recipe doubles well for a larger party. Serve with a green salad and roasted vegetables.

Provided by Christine L.

Categories     100+ Everyday Cooking Recipes

Time 1h45m

Yield 6

Number Of Ingredients 12

¾ pound shallots, halved lengthwise and peeled
1 ½ tablespoons olive oil
salt and pepper to taste
3 cups beef broth
¾ cup port wine
1 ½ teaspoons tomato paste
2 pounds beef tenderloin roast, trimmed
1 teaspoon dried thyme
3 slices bacon, diced
3 tablespoons butter
1 tablespoon all-purpose flour
4 sprigs watercress, for garnish

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). In 9 inch pie pan, toss shallots with oil to coat. Season with salt and pepper. Roast until shallots are deep brown and very tender, stirring occasionally, about 30 minutes.
  • In a large saucepan, combine beef broth and port. Bring to a boil. Cook over high heat until the volume is reduced by half, about 30 minutes. Whisk in tomato paste. Set aside.
  • Pat beef dry; sprinkle with thyme, salt and pepper. In a large roasting pan, set over medium heat on the stove top, saute bacon until golden. Using a slotted spoon, transfer bacon to paper towels. Add beef to pan; brown on all sides over medium high heat, about 7 minutes.
  • Transfer pan to oven. Roast beef until meat thermometer inserted into center registers 125 degrees F (50 degrees C) for medium rare, about 25 minutes. Transfer beef to platter. Tent loosely with foil.
  • Spoon fat off top of pan drippings in roasting pan. Place pan over high heat on stove top. Add broth mixture, and bring to boil; stir to scrape up any browned bits. Transfer to a medium saucepan, and bring to simmer. Mix 1 1/2 tablespoon butter and flour in small bowl to form smooth paste; whisk into broth mixture, and simmer until sauce thickens. Whisk in remaining butter. Stir in roasted shallots and reserved bacon. Season with salt and pepper.
  • Cut beef into 1/2 inch thick slices. Spoon some sauce over, and garnish with watercress.

Nutrition Facts : Calories 653.1 calories, Carbohydrate 11.9 g, Cholesterol 132.1 mg, Fat 50.6 g, Fiber 0.6 g, Protein 31.6 g, SaturatedFat 20.4 g, Sodium 645.2 mg, Sugar 2.2 g

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