Marinated Beef Tenderloin/Caramelized Onions/Mushroom Ragout

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.

• Ready In: 1 hr
• Yields: 8 3 oz servings

Ingredients

• BEEF

• 1⁄4 cup  finely chopped shallot
• 2  tablespoons  balsamic vinegar
• 2  tablespoons low sodium soy sauce
• 1  tablespoon Dijon mustard
• 1  tablespoon honey
• 2  garlic cloves, minced
• 1 (2 lb)  beef tenderloin, trimmed
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon fresh ground black pepper
•  cooking spray

• RAGOUT

• 1  teaspoon olive oil
• 2  cups  thinly sliced sweet onions
• 2  garlic cloves, minced
• 8  cups  sliced button mushrooms (about 1 pound) or 8  cups  sliced cremini mushrooms (about 1 pound)
• 1  tablespoon low sodium soy sauce
• 1  teaspoon  chopped fresh thyme
• 1⁄4 cup madeira wine or 1⁄4 cup dry sherry
• 1⁄3 cup  fat free low-sodium beef broth
• 1  tablespoon  balsamic vinegar
• 1⁄8 teaspoon salt
• 1⁄8 teaspoon fresh ground black pepper

Directions

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