Roasted Beef Tenderloin With Mushroom Ragout Recipe

Name: Roasted Beef Tenderloin With Mushroom Ragout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 garlic cloves, minced; 2 teaspoons dried thyme; 1/3 cup vegetable oil; 1/2 cup red wine; 1 bay leaf; 2 teaspoons Kitchen Bouquet; 1/3 cup soy sauce; 2 cups sliced mushrooms; 2 tablespoons chopped onions; 2 teaspoons butter; 1 tablespoon Wondra Flour; 2 2/3 lbs trimmed beef tenderloin

Servings: persons

4 garlic cloves, minced
2 teaspoons dried thyme
1/3 cup vegetable oil
1/2 cup red wine
1 bay leaf
2 teaspoons Kitchen Bouquet
1/3 cup soy sauce
2 cups sliced mushrooms
2 tablespoons chopped onions
2 teaspoons butter
1 tablespoon Wondra Flour
2 2/3 lbs trimmed beef tenderloin

1
Combine garlic, thyme, oil, wine, bay leaf, Kitchen Bouquet and soy sauce. Pour over tenderloin and marinade overnight. Remove tenderloin from refrigerator about 30 minutes prior to roasting to allow meat to relax.
2
Preheat oven to 425. Place tenderloin in open roasting pan and bake 25-30 minutes or until internal temperature reaches 125 (medium rare). Baste with marinade 2-3 times during roasting.
3
Let roast rest loosely covered and while it rests, pour marinate into small saucepan and boil.
4
In separate pan, melt butter and saute onion and mushrooms until onions are translucent and mushrooms give off their juices. Add flour to mixture and stir. Pour boiling marinade into pan with mushrooms and onions and stir to thicken. As mixture comes to a boil, reduce heat.
5
Slice meat and add mushroom ragout to the side or on top of beef.

1156

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 garlic cloves, minced, 2 teaspoons dried thyme, 1/3 cup vegetable oil, 1/2 cup red wine, and more.

Yes, Roasted Beef Tenderloin With Mushroom Ragout falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Beef Tenderloin With Mushroom Ragout

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions