Best 3 Roasted Beef Tenderloin With Mushroom Ragout Recipes

ROASTED BEEF TENDERLOIN WITH MUSHROOM RAGOUT

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.

ROAST BEEF TENDERLOIN

Steps:

• Combine porcini mushrooms and water in a bowl; soak until soft, 1 hour. Drain and reserve liquid. Dice and set mushrooms and reserved liquid aside.
• Preheat oven to 325 degrees F (165 degrees C).
• Season beef generously with salt and pepper. Heat vegetable oil in a large ovenproof skillet over high heat. Place beef in the skillet; cook until brown on all sides, 5 to 8 minutes per side.
• Reduce heat to medium and stir in 1 tablespoon butter, shallots, and a pinch of salt; cook until shallots are soft and translucent, 5 to 7 minutes.
• Pour tarragon vinegar into the skillet and bring to a boil while scraping any browned bits off of the bottom. Stir until liquid is reduced by half, 2 to 4 minutes.
• Pour in veal stock, cream, 1/2 cup reserved mushroom liquid, mushrooms, salt, and pepper; stir to combine. Return beef to the skillet.
• Roast in the preheated oven until meat is medium rare, about 45 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer meat to a plate and loosely tent with foil. Set skillet over high heat and bring pan juices to a boil.
• Stir in 1 tablespoon butter and tarragon; season with salt and pepper to taste. Return tenderloin and any accumulated juices to skillet and serve.

ROAST BEEF WITH MUSHROOM RAGOUT

Steps:

• Preheat the oven to 400 degrees F.
• 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 hot.
• Add the butter and swirl to melt.
• Add the beef and sear until 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 125 degrees F. for medium-rare, about 25 minutes.
• Transfer the roast to a cutting board, tent it very loosely with aluminum foil, and let it rest for 10 to 15 minutes.
• Meanwhile, prepare the ragout.
• Clean the mushrooms by brushing with a kitchen towel or a brush to remove any loose dirt.
• Quarter the mushrooms and put in a bowl.
• Heat 2 tablespoons 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 shake 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 onion 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 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.
• Slice the meat crosswise, arrange on a platter, and serve with the mushroom ragout.