ROAST BEEF TENDERLOIN WITH MUSHROOM RAGOUT
This showstopper of a roast is actually very easy to make. Look for a center-cut piece of tenderloin with an even thickness so it cooks properly. Simply sear and roast it to medium-rare, then enjoy the compliments that are guaranteed to follow.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- 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.
- 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.
- Meanwhile 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.
- Add the shallot and cook, stirring often, until softened, about 2 minutes. Season the mushrooms with 1/2 teaspoon salt and some ground black 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.
- When the beef is ready, transfer to a cutting board, tent very loosely with aluminum foil, and let rest for 10 to 15 minutes.
- Slice the beef across the grain crosswise, arrange on a platter and serve with the mushroom ragout.
BEEF TENDERLOIN WITH RICH MUSHROOM GRAVY
Easy to make but long on flavor, it's the mushroom gravy that shines in this dish. Classy enough for guests as well as family, you can make this roast in less than 45 minutes. Do not overcook the roast or it will become tough and chewy. This appeared in the Woman's Day Cookbook.
Provided by Mareesme
Categories Roast Beef
Time 45m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oven to 500 degrees F. Rub the beef tenderloin with the olive oil and sprinkle with the pepper. Place diagonally on a 15-1/2 x 10-1/2-inch jelly roll pan, tucking the thin end under for even cooking.
- Roast for 25 to 30 minutes, or until a meat thermometer inserted into the center of the thickest part registers 135 degrees F. for rare.
- Meanwhile, make the gravy: In a large skillet, heat the oil over medium-high heat. Add the flour and whisk for 2 to 4 minutes, or until a dark golden color.
- Slowly whisk in the broth and wine, then the mushrooms, rosemary, salt, and pepper. Reduce the heat to medium-low and cook for 10 to 15 minutes, stirring occasionally, until slightly thickened.
- Remove the beef tenderloin from the oven, cover loosely with foil, and let stand for about 10 minutes, or until a meat thermometer registers 140 degrees F. The meat will continue cooking and the slicing will be easier.
- Slice 1/4-inch thick and arrange on a serving platter. Garnish with rosemary sprigs and serve with the mushroom gravy.
Nutrition Facts : Calories 596.3, Fat 41.1, SaturatedFat 15, Cholesterol 156.1, Sodium 369, Carbohydrate 4, Fiber 0.5, Sugar 0.7, Protein 47.7
BEEF TENDERLOIN IN MUSHROOM SAUCE
Just a skillet, a couple juicy steaks, fresh mushrooms and a few simple ingredients prove it doesn't take much fuss to fix a special meal for two. -Denise McNab, Warminster, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, heat 2 tablespoons butter and oil over medium-high heat; cook steaks to desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 5-6 minutes per side. Remove from pan, reserving drippings; keep warm., In same pan, heat drippings and remaining butter over medium-high heat; saute mushrooms and green onion until tender. Stir in flour, salt and pepper until blended; gradually stir in broth and, if desired, browning sauce. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with steaks.
Nutrition Facts : Calories 417 calories, Fat 32g fat (17g saturated fat), Cholesterol 112mg cholesterol, Sodium 659mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 26g protein.
BEEF TENDERLOIN WITH MUSHROOMS AND ESPAGNOLE SAUCE
Steps:
- Put oven rack in middle position and preheat oven to 425°F.
- Remove any strings from beef if tied, then pat beef dry and sprinkle with kosher salt and pepper. Heat oil in a deep 12-inch heavy skillet over high heat until just smoking, then sear beef 1 piece at a time, turning with tongs, until well browned, about 5 minutes each. (If beef tenderloin pieces are too long to fit into skillet, halve each crosswise, then brown 2 pieces at a time.) Transfer beef to an 18- by 12-inch flameproof roasting pan, reserving skillet.
- Roast beef in oven until thermometer inserted diagonally 2 inches into center of each piece registers 120°F, 20 to 25 minutes. Transfer beef to a cutting board, reserving roasting pan, and let stand, loosely covered with foil, 25 minutes. (Beef will continue to cook as it stands, reaching 130°F for medium-rare.)
- While beef roasts, heat butter in skillet over moderately high heat until foam subsides, then reduce heat to moderate and cook mushrooms, stirring, until liquid they give off is evaporated and mushrooms are pale golden, 8 to 10 minutes. Remove from heat.
- While beef stands, straddle roasting pan across 2 burners, then add Sherry and deglaze pan by boiling over high heat, stirring and scraping up brown bits, 1 minute. Add Sherry mixture and espagnole sauce to mushrooms and cook over moderate heat, stirring, until warm. Cover skillet and remove from heat.
- Cut off and discard strings from beef and cut meat crosswise into 10 or 20 slices. Pour any juices on cutting board into sauce and heat over moderate heat, stirring, until hot.
- Serve beef with sauce.
More about "roasted beef tenderloin with crimini mushroom gravy recipes"
ROAST BEEF TENDERLOIN WITH SAUTéED MUSHROOMS - SIMPLY RECIPES
From simplyrecipes.com
BEEF TENDERLOIN ROAST WITH GARLIC HERB BUTTER - AVERIE COOKS
From averiecooks.com
BEEF TIPS WITH MUSHROOM GRAVY | EASY WEEKNIGHT RECIPES
From easyweeknightrecipes.com
ROAST BEEF TENDERLOIN WITH RED WINE SAUCE - ONCE UPON A CHEF
From onceuponachef.com
ROASTED BEEF TENDERLOIN WITH CRIMINI MUSHROOM GRAVY RECIPES
From tfrecipes.com
ROASTED BEEF TENDERLOIN WITH MUSHROOM RAGOUT | WILLIAMS SONOMA
From williams-sonoma.com
BEEF TENDERLOIN WITH MUSHROOM SAUCE OR SIMPLE AU JUS
From fountainavenuekitchen.com
BEEF TENDERLOIN WITH CABERNET-MUSHROOM SAUCE - EATINGWELL
From eatingwell.com
RECIPE: ROAST BEEF TENDERLOIN WITH MUSHROOM GRAVY - STEAKCHOP
From blog.steakchop.com
BEEF TENDERLOIN TIPS IN MUSHROOM GRAVY - DISHES WITH DAD
From disheswithdad.com
BEEF TENDERLOIN WITH MUSHROOM GRAVY RECIPE | DIETHOOD
From diethood.com
BEEF TENDERLOIN WITH MUSHROOM GRAVY RECIPE - THE SPRUCE EATS
From thespruceeats.com
ROASTED BEEF TENDERLOIN WITH MUSHROOMS AND WHITE WINE …
From halfbakedharvest.com
BEEF TENDERLOIN WITH A RED WINE MUSHROOM SAUCE - THEKITTCHEN
From thekittchen.com
ROASTED BEEF TENDERLOIN WITH MUSHROOM SHALLOT GRAVY
From julietkitchen.com
BEEF TENDERLOIN WITH MUSHROOM SAUCE (VIDEO)
From natashaskitchen.com
HOW TO COOK PERFECT SLOW-ROASTED BEEF TENDERLOIN | YUMMLY
From yummly.com
ROASTED BEEF TENDERLOIN RECIPE - NYT COOKING
From cooking.nytimes.com
CREAMY MUSHROOM BEEF CHUCK ROAST RECIPE - THE KITCHEN MAGPIE
From thekitchenmagpie.com
EASY POT ROAST RECIPE (THE BEST GRAVY!)
From thereciperebel.com
ROAST BEEF WITH MUSHROOM GRAVY | CANADIAN LIVING
From canadianliving.com
STUFFED BEEF TENDERLOIN WITH MUSHROOM GRAVY - BEEF TENDERLOIN RECIPES
From goodhousekeeping.com
A MAGNIFICENT ROAST BEEF TENDERLOIN | RECIPETIN EATS
From recipetineats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love