Beef Tenderloin with Parsnip-Mushroom Ragout
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.
Recipe by Cooking Light December 2003
Gallery
Credit:
Photography: Randy Mayor; Styling: Melanie J. Clarke
Recipe Summary
Ingredients
Directions
Chef's Notes
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
Nutrition Facts
Per Serving:
265 calories; calories from fat 35%; fat 10.3g; saturated fat 3.9g; mono fat 3.8g; poly fat 0.6g; protein 28.8g; carbohydrates 14.1g; fiber 3.4g; cholesterol 74mg; iron 5.2mg; sodium 330mg; calcium 36mg.