Recipe of the Week: Roast Beef Tenderloin with Mushroom Ragout

Indulge in the exquisite flavors of Roast Beef Tenderloin with Mushroom Ragout, a dish that promises to transform your dining experience. Perfectly roasted beef tenderloin, known for its buttery texture and rich flavor, is paired with a savory mushroom ragout, featuring a medley of earthy mushrooms simmered in a robust, aromatic sauce. This culinary masterpiece is ideal for any occasion that calls for a touch of elegance and sophistication. Whether you’re hosting a dinner party or seeking a luxurious weeknight dinner, Roast Beef Tenderloin with Mushroom Ragout is sure to impress. Treat yourself and your guests to a gourmet meal that’s both delightful and unforgettable.

Estimated Cooking Time:

• Total Time: 50 minutes

Serving Size: 4 to 6 servings

Ingredients: 

• One 2-pound center-cut beef tenderloin roast
  
• Kosher salt and freshly ground black pepper
  
• 2 tablespoons vegetable oil
  
• 3 to 5 tablespoons unsalted butter
  
• 1 pound mixed mushrooms, such as shiitake, cremini or white button, trimmed and quartered
  
• 1 medium shallot or 1/2 small onion, chopped
  
• 3 sprigs fresh thyme, leaves stripped
  
• 1/2 cup Madeira, vermouth or white wine
  
• 1/3 cup heavy cream

Cooking Instructions

1. Step 1: Preheat the oven to 400 degrees F.
2. Step 2: Heat a large ovenproof skillet over medium-high heat. Pat the beef dry and season all over with salt and a generous amount of pepper. Add the oil to the skillet and heat until shimmering. Add 1 tablespoon of the butter and swirl to melt. Add the beef and sear until mahogany brown on all sides, about 8 minutes total.
3. Step 3: 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
4. Step 4: make the ragout: Heat 2 tablespoons of the butter in a large skillet over medium-high heat. Add the mushrooms and spread them out evenly; increase the heat to high. Let the mushrooms cook, undisturbed, until browned, then shake the skillet to flip them over. Add the additional butter along the sides of the skillet as the mushrooms cook if the skillet seems very dry. Continue to cook until nicely browned, about 5 minutes. 
5. Step 5: Add the shallot and cook, stirring often, until softened, about 2 minutes. Season the mushrooms with 1/2 teaspoon salt and some pepper; add the thyme. Pull the skillet off the heat and add the Madeira. Return the skillet to the heat and scrape up any of the brown bits from the bottom with a wooden spoon. Add the heavy cream and bring to a boil. Remove from the heat and keep warm.
6. Step 6: When the beef is ready, transfer to a cutting board, tent very loosely with aluminum foil and let rest for 10 to 15 minutes.
7. Step 7: Slice the beef across the grain, arrange on a platter and serve with the mushroom ragout.

Nutrition Information

• Calories 411
• Fat 26g
• Saturated fat 11g
• Cholesterol 127mg
• Sodium 665mg
• Carbohydrates 7g
• Fiber 1g
• Sugar 3g
• Protein 35g