Wednesday, June 22, 2011

Perfect Beef Tenderloin with Mushroom Ragout

This is definitely a wonderful special occasion or celebration dinner, but so very simple! Beef Tenderloin is a more expensive cut of meat...but oh so yummy. Also, because your are only paying for the meat (no bone, fat, ect) and it  does not shrink much it is cheaper than it appears. It is also so so so very tender. I have been known to invent a special occasion to make is that good. It is also hard to ruin this lovely (but expensive) piece of deliciousness if you go by internal temp and not time while roasting.
The mushroom "sauce" is very thick and rich...even my boys who are not really fans of mushrooms took second helpings.

served with snap peas and pancetta

Beef Tenderloin

1  TRIMMED beef tenderloin (your butcher can trim the silverskin and any excess fat for you) size of your choice- you will be roasting to an internal temp. I use about a 4-5 pound tenderloin(trimmed weight) for the 6 of us. room temperature meat is preferred for optimum tenderness
3 tbl olive oil
2 tbl bacon grease
3 cloves garlic minced
4 sprigs of fresh thyme leaves
2 tbl sea salt (or kosher salt)
2 tbl cracked black pepper

preheat oven to 400

combine everything in a bowl. rub the mixture into the meat very well...really massage it in. Quickly sear all side of the tenderloin in an extremely hot oiled skillet.Then lay the tenderloin on an oiled rack in a roasting pan.  Roast uncovered until internal temp is 130-135. This will be medium rare NOT overcook this cut of meat. Medium rare is when the meat is most tender. Let meat rest at least 10-20 minutes. Slice across the grain.

Mushroom Ragout
1 cup sliced white mushroom
2 cups cremini (baby bella) mushrooms sliced
3 tbl butter
2 tbl olive oil
1 small onion slice thin
1/2 cup Sherry
4 sprigs thyme leaves
3/4 - 1cup heavy cream
salt and pepper

Put a skillet over med-high heat -saute onions until softened in butter and olive oil. Add mushrooms. Saute until mushrooms just begin to brown. Add Sherry and thyme, salt and pepper. Cook until sherry in reduced by 1/2.  Stir often.  When the mushrooms have softened and the liquid is almost gone, add the cream add stir well. When the mixture thickens...its done.   serve over sliced tenderloin.

*** HINT:  You can puree this sauce and make a FANTASTIC cream of mushroom soup!

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