Roast Beef With Mushroom Ragout

Total Time
1hr 10mins
Prep 30 mins
Cook 40 mins

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!"

Ingredients Nutrition

Directions

  1. Preheat the oven to 400 degrees F.
  2. Heat a large oven-proof skillet over medium-high heat.
  3. Season the beef all over with salt and a generous amount of pepper.
  4. Add the oil to the skillet and heat until hot.
  5. Add the butter and swirl to melt.
  6. Add the beef and sear until brown on all sides, about 8 minutes total.
  7. Transfer the skillet to the oven.
  8. Roast until an instant-read thermometer inserted in the center registers 125 degrees F. for medium-rare, about 25 minutes.
  9. Transfer the roast to a cutting board, tent it very loosely with aluminum foil, and let it rest for 10 to 15 minutes.
  10. Meanwhile, prepare the ragout.
  11. Clean the mushrooms by brushing with a kitchen towel or a brush to remove any loose dirt.
  12. Quarter the mushrooms and put in a bowl.
  13. Heat 2 tablespoons of the butter in a large skillet over medium-high heat.
  14. Add the mushrooms and spread them out evenly in the pan, increase the heat to high.
  15. Let the mushrooms cook undisturbed until they brown, then shake the pan to turn them over.
  16. Add the additional butter along the sides of the pan as the mushrooms cook if the pan seems very dry.
  17. Continue to cook until nicely browned, about 5 minutes.
  18. Add the onion and cook until softened, about 2 minutes.
  19. Season the mushrooms with the salt and pepper and add the thyme.
  20. Pull the pan off the heat and add the the wine.
  21. 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.
  22. Add the heavy cream and bring to a boil.
  23. Remove from the heat.
  24. Slice the meat crosswise, arrange on a platter, and serve with the mushroom ragout.

Reviews

(2)
Most Helpful

I have made this recipe several times and it always turns out great! Works well with all types of mushrooms as well. Tonight, I followed the recipe except I used a 2 pound tenderloin, a 5 ounce can of evaporated milk in place of the cream and added the juices from the meat after I cut it to the ragout. I also used white cooking wine. The ragout is my favorite part of this meal. This is a quick and easy meal that is sure to please everyone.

MMinMI November 09, 2008

I made this for ZWTIII, and it was a very elegant dish. As Amy said, it would be wonderful to serve to guests. It really looks as though it took a long time to prepare, but actually came together quickly. The flavors blended nicely. I used the suggested wine substitute as I don't cook with alcohol. The whole family enjoyed this recipe as evidenced by there not being even a small piece left after dinner.

Dreamgoddess May 28, 2007

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