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    You are in: Home / Recipes / Marinated Beef Tenderloin/Caramelized Onions/Mushroom Ragout Recipe
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    Marinated Beef Tenderloin/Caramelized Onions/Mushroom Ragout

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    25 mins

    35 mins

    Manami's Note:

    Onions and mushrooms naturally complement rich beef. Use cremini mushrooms in the ragout for a more robust flavor. The beef is so tender! I served this with a baked sweet potato and a spinach salad. It should be served with a nice red wine or rose - since I am not a connoisseur of wines I can't say too much. Cooking Light Magazine, November 2008 Edition.This was posted on 11/05/2008.

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    Ingredients:

    Yield:

    3 oz se ...

    Units: US | Metric

    BEEF

    RAGOUT

    Directions:

    1. 1
      PREPARE BEEF:.
    2. 2
      Combine shallots, vinegar, soy sauce, Dijon mustard, honey & garlic in a large zip-lock plastic bag add beef to bag; seal.
    3. 3
      Marinate in refrigerator 4 hours, turning occasionally.
    4. 4
      Preheat oven to 450°F.
    5. 5
      Remove beef from bag; discard marinade.
    6. 6
      Sprinkle beef with 1/2 teaspoon salt and 1/4 teaspoon pepper.
    7. 7
      Place beef on a broiler pan coated with cooking spray.
    8. 8
      Bake at 450° for 35 minutes or until a thermometer registers 135° or until desired degree of doneness.
    9. 9
      Place tenderloin on a platter; let stand 10 minutes before slicing.
    10. 10
      PREPARE RAGOUT:.
    11. 11
      Heat oil in a large nonstick skillet over medium heat.
    12. 12
      Add onion & a pinch of crushed red peppers to pan; cook 15 minutes or until lightly browned, stirring occasionally.
    13. 13
      Add garlic; cook 1 minute, stirring occasionally.
    14. 14
      Increase heat to medium-high.
    15. 15
      Add mushrooms, 1 tablespoon soy sauce, and thyme; sauté 8 minutes.
    16. 16
      Stir in Madeira; cook 2 minutes or until liquid almost evaporates.
    17. 17
      Add broth; cook 2 minutes or until liquid almost evaporates.
    18. 18
      Remove from heat; stir in 1 tablespoon vinegar, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
    19. 19
      E N J O Y!

    Browse Our Top Roast Beef Recipes

    Ratings & Reviews:

    • on February 21, 2009

      45

      This is a good beef tenderloin (although I preferred the Seared Beef Tenderloin with Dijon and Herbs that was also on page 110).The ragout gives it something extra, and the cooking method for the beef is spot on. The outside gets nice and a little crispy brown, while the inside is still pink and soft. I like working with these larger cuts of tenderloin and then slicing after cooking, compared to buying the pre-cut filets.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Marinated Beef Tenderloin/Caramelized Onions/Mushroom Ragout

    Serving Size: 1 (2040 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 392.1
     
    Calories from Fat 214
    54%
    Total Fat 23.8 g
    36%
    Saturated Fat 9.1 g
    45%
    Cholesterol 97.4 mg
    32%
    Sodium 500.6 mg
    20%
    Total Carbohydrate 10.8 g
    3%
    Dietary Fiber 1.4 g
    5%
    Sugars 5.2 g
    21%
    Protein 31.8 g
    63%

    The following items or measurements are not included:

    fat free low-sodium beef broth

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