Prep 25 mins
Cook 35 mins
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.
- 59.14 ml finely chopped shallot
- 29.58 ml balsamic vinegar
- 29.58 ml low sodium soy sauce
- 14.79 ml Dijon mustard
- 14.79 ml honey
- 2 garlic cloves, minced
- 907.18 g beef tenderloin, trimmed
- 2.46 ml salt
- 1.23 ml fresh ground black pepper
- cooking spray
- 4.92 ml olive oil
- 473.18 ml thinly sliced sweet onions
- 2 garlic cloves, minced
- 1892.72 ml sliced button mushrooms (about 1 pound) or 1892.72 ml sliced cremini mushrooms (about 1 pound)
- 14.79 ml low sodium soy sauce
- 4.92 ml chopped fresh thyme
- 59.14 ml madeira wine or 59.14 ml dry sherry
- 78.07 ml fat free low-sodium beef broth
- 14.79 ml balsamic vinegar
- 0.59 ml salt
- 0.59 ml fresh ground black pepper
- PREPARE BEEF:.
- Combine shallots, vinegar, soy sauce, Dijon mustard, honey & garlic in a large zip-lock plastic bag add beef to bag; seal.
- Marinate in refrigerator 4 hours, turning occasionally.
- Preheat oven to 450°F.
- Remove beef from bag; discard marinade.
- Sprinkle beef with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Place beef on a broiler pan coated with cooking spray.
- Bake at 450° for 35 minutes or until a thermometer registers 135° or until desired degree of doneness.
- Place tenderloin on a platter; let stand 10 minutes before slicing.
- PREPARE RAGOUT:.
- Heat oil in a large nonstick skillet over medium heat.
- Add onion & a pinch of crushed red peppers to pan; cook 15 minutes or until lightly browned, stirring occasionally.
- Add garlic; cook 1 minute, stirring occasionally.
- Increase heat to medium-high.
- Add mushrooms, 1 tablespoon soy sauce, and thyme; sauté 8 minutes.
- Stir in Madeira; cook 2 minutes or until liquid almost evaporates.
- Add broth; cook 2 minutes or until liquid almost evaporates.
- Remove from heat; stir in 1 tablespoon vinegar, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
- E N J O Y!
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.