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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 212
  • Calories from fat: 26%
  • Fat: 6g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.4g
  • Protein: 25.1g
  • Carbohydrate: 12.1g
  • Fiber: 1.4g
  • Cholesterol: 52mg
  • Iron: 2.1mg
  • Sodium: 502mg
  • Calcium: 35mg

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. 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. 2. Preheat oven to 450°.
  3. 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. 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.
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Marinated Beef Tenderloin with Caramelized Onion and Mushroom Ragout Recipe at a Glance
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