Recipe by Redneck Epicurean
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!"
Top Review by MMinMI
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.
- 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
Directions See How It's Made
- 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.