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Beef Tenderloin w/ Mushroom Ragout




Source of Recipe


Cooking Light






List of Ingredients



• Ragout:
  
• 1 1/2 cups boiling water
  
• 2 cups dried porcini mushrooms (about 2 ounces)
  
• 2 tsp butter
  
• 1/2 cup chopped shallots
  
• 3 Tbsp minced garlic
  
• 1 tsp minced fresh or 1/4 tsp dried thyme
  
• 12 cups quartered button mushrooms (about 1 1/2 pounds)
  
• 1/2 cup port wine
  
• 2 Tbsp chopped fresh parsley
  
• 1/2 tsp salt
  
• 1/2 tsp black pepper
  
• 
  
• Beef:
  
• 1/2 tsp salt
  
• 1/2 tsp black pepper
  
• 1 (3-pound) beef tenderloin, trimmed and cut in half crosswise
  
• Cooking Spray
  
• 
  
• Sauce:
  
• 1 tsp butter
  
• 1/3 cup (2-inch) julienne-cut carrot
  
• 1/3 cup vertically sliced shallots
  
• 1/4 cup port wine
  
• 1 (14-ounce) can low-salt beef broth
  






Instructions



1. To prepare ragout, pour boiling water over porcini; let stand 20 minutes. Strain through sieve into a bowl; reserve liquid. Finely chop porcini; divide in half.
   
2. Melt 2 teaspoons butter in a large nonstick skillet over medium heat. Add 1/2 cup shallots, garlic and thyme; cook for 1 minute, stirring frequently. Add button mushrooms, cook 10 minutes, stirring occasionally. Add half of pocini and 1/2 cup wine; bring to a boil. Cover, reduce heat, and cook 15 minutes. Stir in parsley, 1/2 tsp salt and 1/2 tsp pepper. Set aside; keep warm.
   
3. Preheat oven to 450 degrees.
   
4. To prepare beef, rub 1/2 tsp salt and 1/2 tsp pepper over tenderloin. Heat a large ovenproof skillet coated with cooking spray over medium-high heat. Add tenderloin; cook 5 minutes, browning on all sides. Bake at 450 degrees for 20 minutes or until thermometer registers 140 degrees (medium-rare) or desired degree of doneness. Place tenderloin on a cutting board; cover loosely with foil. Let stand 10 minutes.
   
5. To prepare sauce, melt 1 teaspoon butter in pan over medium-high heat. Add carrot and 1/3 cup shallots; saute 3 minutes. Add reserved porcini liquid, remaining porcini, 1/4 cup wine, and broth; bringing to a boil. Cook until reduced to 1 1/2 cups (about 10 minutes). Stir in 1/4 teaspoons each salt and pepper. Thinly slice beef; serve with ragout and sauce.
   






Final Comments


12 servings