Marinated Beef Tenderloin with Caramelized Onion and Mushroom Ragout

Onions and mushrooms naturally complement rich beef. Use cremini mushrooms in the ragout for a more robust flavor.

Yield:

8 servings (serving size: 3 ounces tenderloin and about 1/3 cup ragout)

Recipe from

Nutritional Information

Calories 212
Caloriesfromfat 26 %
Fat 6 g
Satfat 2.1 g
Monofat 2.5 g
Polyfat 0.4 g
Protein 25.1 g
Carbohydrate 12.1 g
Fiber 1.4 g
Cholesterol 52 mg
Iron 2.1 mg
Sodium 502 mg
Calcium 35 mg

Ingredients

Beef:
1/4 cup finely chopped shallots
2 tablespoons balsamic vinegar
2 tablespoons low-sodium soy sauce
1 tablespoon Dijon mustard
1 tablespoon honey
2 garlic cloves, minced
1 (2-pound) beef tenderloin, trimmed
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray
Ragout:
1 teaspoon olive oil
2 cups thinly sliced sweet onion
2 garlic cloves, minced
8 cups sliced mushrooms (about 1 pound)
1 tablespoon low-sodium soy sauce
1 teaspoon chopped fresh thyme
1/4 cup Madeira wine or dry sherry
1/3 cup fat-free, less-sodium beef broth
1 tablespoon balsamic vinegar
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper

Preparation

1. To prepare beef, combine first 6 ingredients in a large zip-top plastic bag. Add beef to bag; seal. Marinate in refrigerator 4 hours, turning occasionally.

2. Preheat oven to 450°.

3. 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.

4. To prepare ragout, heat oil in a large nonstick skillet over medium heat. Add onion 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.

Note:

David Bonom,

November 2008