Marinated Beef Tenderloin with Caramelized Onion and Mushroom Ragout

6 Reviews
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8 servings (serving size: 3 ounces tenderloin and about 1/3 cup ragout)
By David Bonom
November 2008
RECIPE BY Cooking Light

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

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

Nutritional Information

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

How to Make It

Step 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.

Step 2

Preheat oven to 450°.

Step 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.

Step 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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Ratings & Reviews

kris2003's Review

momlikestocook
July 31, 2012
N/A

shankoene's Review

kris2003
December 28, 2009
What a lovely Christmas dinner! I made this exactly as written using half cremini mushrooms as suggested. The flavor of the beef is wonderful and the mushroom ragout is outstanding.

ViennaVAfoodie's Review

carolfitz
October 24, 2009
Delicious! We ended up with a beef loin that was a flank steak and it cooked in like 13 minutes. So it was disappointing to have to wait for the ragout to be ready. Though this takes time to prepare, I would highly recommend it! We're making it again.

RenoTX's Review

RenoTX
March 02, 2009
Have made this three times already, and it was an instant hit. Made it exactly to recipe, except halved the recipe to serve 4. Served with mashed potatoes previously, going to try the CL qunioa with apples and almonds tonight.

carolfitz's Review

shankoene
February 27, 2009
Made to recipe. The beef was mildly flavored by the marinade. The mushrooms were excellent and highly recommended. Served with baked potato and CL's Creamed Spinach.

momlikestocook's Review

ViennaVAfoodie
December 25, 2008
We made this last night for Christmas Eve dinner and it was so delicious! The beef was very flavorful and the ragout - I could eat it all by itself it is that good! We are definitely saving this recipe to make again!