Rating: 4.5 stars
6 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 4

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

David Bonom
Recipe by Cooking Light November 2008

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Preheat oven to 450°.

  • 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.

  • 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.

Nutrition Facts

212 calories; calories from fat 26%; fat 6g; saturated fat 2.1g; mono fat 2.5g; poly fat 0.4g; protein 25.1g; carbohydrates 12.1g; fiber 1.4g; cholesterol 52mg; iron 2.1mg; sodium 502mg; calcium 35mg.
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