Marinated Beef Tenderloin/Caramelized Onions/Mushroom Ragout |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 12 |
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Onions and mushrooms naturally complement rich beef. Use cremini mushrooms in the ragout for a more robust flavor. The beef is so tender. I served this with a baked sweet potato and a spinach salad. It should be served with a nice red wine or rose - since I am not a connoisseur of wines I can't say too much. Cooking Light Magazine, November 2008 Edition. Ingredients:
1/4 cup finely chopped shallot |
2 tablespoons balsamic vinegar |
2 tablespoons low sodium soy sauce |
1 tablespoon dijon mustard |
1 tablespoon honey |
2 garlic cloves, minced |
1 (2 lb) beef tenderloin, trimmed |
1/2 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
cooking spray |
1 teaspoon olive oil |
2 cups thinly sliced sweet onions |
2 garlic cloves, minced |
8 cups sliced button mushrooms (about 1 pound) or 8 cups sliced cremini mushrooms (about 1 pound) |
1 tablespoon low sodium soy sauce |
1 teaspoon chopped fresh thyme |
1/4 cup madeira wine or 1/4 cup dry sherry |
1/3 cup fat free low-sodium beef broth |
1 tablespoon balsamic vinegar |
1/8 teaspoon salt |
1/8 teaspoon fresh ground black pepper |
Directions:
1. PREPARE BEEF:.
2. Combine shallots, vinegar, soy sauce, Dijon mustard, honey & garlic in a large zip-lock plastic bag add beef to bag; seal.
3. Marinate in refrigerator 4 hours, turning occasionally.
4. Preheat oven to 450°F.
5. Remove beef from bag; discard marinade.
6. Sprinkle beef with 1/2 teaspoon salt and 1/4 teaspoon pepper.
7. Place beef on a broiler pan coated with cooking spray.
8. Bake at 450° for 35 minutes or until a thermometer registers 135° or until desired degree of doneness.
9. Place tenderloin on a platter; let stand 10 minutes before slicing.
10. PREPARE RAGOUT:.
11. Heat oil in a large nonstick skillet over medium heat.
12. Add onion & a pinch of crushed red peppers to pan; cook 15 minutes or until lightly browned, stirring occasionally.
13. Add garlic; cook 1 minute, stirring occasionally.
14. Increase heat to medium-high.
15. Add mushrooms, 1 tablespoon soy sauce, and thyme; sauté 8 minutes.
16. Stir in Madeira; cook 2 minutes or until liquid almost evaporates.
17. Add broth; cook 2 minutes or until liquid almost evaporates.
18. Remove from heat; stir in 1 tablespoon vinegar, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
19. E N J O Y!
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