Roasted 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.

MUSHROOM RAGOUT



Mushroom Ragout image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 15

2 tablespoons dried porcini mushrooms
3 tablespoons extra-virgin olive oil
1 small carrot, diced
1/2 celery stalk, diced
1 medium shallot, finely chopped
1 clove garlic, minced
1/2 teaspoon finely chopped fresh rosemary leaves
1 tablespoon tomato paste
1/4 cup dry red wine
2 cups crushed canned tomatoes with juice (about one 28-ounce can)
1 teaspoon kosher salt, plus more to taste
1 pound assorted mushrooms, such as cremini, shittake, button, and portobello, trimmed and cut into 1/3-inch-thick slices
1 tablespoon unsalted butter
Freshly ground black pepper
Serving suggestion: pasta like penne or fusilli, polenta, or with toasted bread.

Steps:

  • In a small bowl, soak the dried mushrooms in 1/4 cup of hot water for 30 minutes. Remove the mushrooms from the soaking liquid and coarsely chop. Strain and reserve the liquid.
  • Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the carrots, celery, and shallots, and cook until softened, about 5 minutes. Add the garlic, porcini, rosemary, and cook for 2 minutes more. Add the tomato paste and cook, stirring, for 2 minutes. Add the wine and the reserved mushroom liquid and simmer until the liquid is reduced by about half. Add the tomatoes and a 1/2 teaspoon of the salt. Bring to a simmer, cover, and cook over medium-low heat for 20 minutes. In a large skillet, heat the remaining 1 tablespoon of oil and butter over high heat. When the foam begins to subside, add the mushrooms. Lower the heat to medium-high and cook, stirring occasionally, until golden, about 5 minutes. Add the remaining 1/2 teaspoon salt and season with pepper to taste. Add the mushrooms to the tomato sauce and simmer for 5 minutes. Serve as is, or with pasta, polenta, or toasted bread.

BEEF AND MUSHROOM RAGOUT



Beef and Mushroom Ragout image

Provided by Food Network

Categories     main-dish

Yield 6 servings

Number Of Ingredients 10

4 cups veal stock
2 tablespoons vegetable oil
1 pound 2 ounces of beef tenderloin scraps, cut into 3/4 by 1 1/2-inch strips
1/2 pound white button mushrooms, sliced
1 teaspoon Dijonstyle mustard
3 tablespoons heavy cream
1/2 teaspoon salt
Freshly ground black pepper
4 scallions, white and green parts only, sliced 1/4-inch thick on the diagonal
Spatzle (recipe above)

Steps:

  • In a medium saucepan, bring the veal stock to a simmer and reduce it to 1/4 of its original volume, until 1 cup of syrupy liquid remains (this may take up to 45 minutes). Set aside.
  • Prepare the spatzle as directed in the above recipe.
  • Heat a large heavy skillet over high heat until it is very hot, and add the vegetable oil. Saute the beef strips, tossing frequently, for 2 minutes, or until seared. Add the mushrooms and cook for 3 to 4 minutes more, tossing, until they give up their liquid. Add the mustard, cream, salt, a generous amount of pepper, and the reduced veal stock. Stir to mix thoroughly and remove from the heat.
  • Make a bed of the spatzle in each of 6 shallow heated bowls, top with a generous spoonful of the ragout and lots of sauce, and sprinkle a few scallions over each.

ROAST BEEF TENDERLOIN



Roast Beef Tenderloin image

One secret of this beef tenderloin is the slow oven, which allows for a gentle roasting, and produces an even, rosy hue throughout the muscle. The other trick is roasting the beef on top of the pan sauce, which not only flavors the meat, but also humidifies the oven for a moist, aromatic cooking environment.

Provided by Chef John

Categories     Main Dish Recipes     Roast Recipes

Time 2h20m

Yield 6

Number Of Ingredients 14

⅓ cup dried porcini mushrooms
1 cup warm water
2 ½ pounds trimmed beef tenderloin roast, tied
salt and ground black pepper to taste
1 tablespoon vegetable oil
1 tablespoon unsalted butter
½ cup sliced shallots
1 pinch salt
¼ cup tarragon vinegar
1 cup veal stock
¼ cup heavy cream
1 tablespoon unsalted butter
1 tablespoon chopped fresh tarragon
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 489.1 calories, Carbohydrate 5.8 g, Cholesterol 173.1 mg, Fat 25 g, Fiber 1 g, Protein 56.8 g, SaturatedFat 10.8 g, Sodium 148.7 mg, Sugar 1 g

ROAST BEEF WITH MUSHROOM RAGOUT



Roast Beef With Mushroom Ragout image

This sounded heavenly to me when I read the recipe. You just cannot beat beef and mushrooms anyway you fix it. This is pretty enough for dinner guests but easy enough for a weeknight meal. Serve this and listen to 'em say "Mmmmm...this is good!"

Provided by Redneck Epicurean

Categories     Roast Beef

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 lbs center-cut beef roast
kosher salt
fresh ground black pepper
2 tablespoons vegetable oil
1 tablespoon butter
1 lb white button mushrooms
2 -4 tablespoons unsalted butter
1/2 small onion, chopped
1/2 teaspoon kosher salt
fresh ground black pepper
3 sprigs fresh thyme, leaves stripped
1/2 cup white wine (I used the white wine substitute here posted here.)
1/3 cup heavy cream

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.

Nutrition Facts : Calories 836.2, Fat 67.5, SaturatedFat 28.9, Cholesterol 206.5, Sodium 388, Carbohydrate 5.9, Fiber 1.3, Sugar 2.6, Protein 45.8

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