Marinated Beef Tenderloin with Caramelized Onion and Mushroom Ragout |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Onions and mushrooms naturally complement rich beef. Use cremini mushrooms in the ragout for a more robust flavor. Ingredients:
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 |
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 |
Directions:
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.
2. Preheat oven to 450°.
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.
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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