The sweet parsnips and woodsy porcini mushrooms create a flavorful sauce for beef tenderloin.If you don't want to use port wine, you can use an equal amount of beef broth. If you don't have an ovenproof skillet, wrap your pan's handle with foil to protect it from the heat.
1 1/2 cups boiling water
2 cups dried porcini mushrooms (about 2 ounces)
2 teaspoons butter
1/2 cup chopped shallots
3 tablespoons minced garlic
1 teaspoon minced fresh or 1/4 teaspoon dried thyme
1 (3-pound) beef tenderloin, trimmed and cut in half crosswise
1 teaspoon 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
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
How to Make It
To prepare ragout, pour boiling water over porcini; let stand 20 minutes. Strain through a sieve into a bowl; reserve liquid. Finely chop porcini; divide in half.
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 parsnips; cook 2 minutes, stirring occasionally. Add button mushrooms; cook 10 minutes, stirring occasionally. Add half of porcini and 1/2 cup wine; bring to a boil. Cover, reduce heat, and cook 15 minutes or until parsnips are tender. Stir in parsley, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Set aside; keep warm.
Preheat oven to 450°.
To prepare beef, rub 1/2 teaspoon salt and 1/2 teaspoon 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° for 20 minutes or until a thermometer registers 140° (medium-rare) or desired degree of doneness. Place tenderloin on a cutting board; cover loosely with foil. Let stand 10 minutes. (Temperature of tenderloin will increase 5° upon standing.)
To prepare sauce, melt 1 teaspoon butter in pan over medium-high heat. Add carrot and 1/3 cup shallots; sauté 3 minutes. Add reserved porcini liquid, remaining porcini, 1/4 cup wine, and broth; bring to a boil. Cook until reduced to 1 1/2 cups (about 10 minutes). Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Thinly slice beef; serve with ragout and sauce.
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