Beef Tenderloin with Parsnip-Mushroom Ragout

Name: Beef Tenderloin with Parsnip-Mushroom Ragout
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 1 kilograms beef tenderloin, trimmed and cut in half crosswise; 0 teaspoons freshly ground black pepper; 1 teaspoons freshly ground black pepper; 1 teaspoon butter; 2 teaspoons butter; 680 grams 12 cups quartered button mushrooms (about; 79 milliliters (2-inch) julienne-cut carrot; 57 grams cups dried porcini mushrooms (about; 2 Tbsps chopped fresh parsley; 3 Tbsps minced garlic; 397 grams low-salt beef broth; 454 grams cups coarsely chopped parsnips (about; 59 milliliters port wine; 118 milliliters port wine; 0 teaspoons salt; 1 teaspoons salt; 79 milliliters vertically sliced shallots; 118 milliliters chopped shallots; 355 milliliters boiling water; 1 teaspoon minced fresh or 1/4 teaspoon dried thyme

Beef Tenderloin with Parsnip-Mushroom Ragout might be just the main course you are searching for. Watching your figure? This gluten free and primal recipe has 406 calories, 24g of protein, and 26g of fat per serving. This recipe serves 12. If you have beef tenderloin, salt, pepper, and a few other ingredients on hand, you can make it. To use up the port wine you could follow this main course with the Port Cobbler as a dessert.

Instructions

To prepare ragout, pour boiling water over porcini; let stand 20 minutes. Strain through a sieve into a bowl; reserve liquid. Finely chop porcini; divide in half.

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Water

Equipment you will use

Sieve

Bowl

Melt 2 teaspoons butter in a large nonstick skillet over medium heat.

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Butter

Equipment you will use

Frying Pan

Add 1/2 cup shallots, garlic, and thyme; cook for 1 minute, stirring frequently.

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Shallot

Garlic

Thyme

Add parsnips; cook 2 minutes, stirring occasionally.

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Parsnip

Add button mushrooms; cook 10 minutes, stirring occasionally.

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White Button Mushrooms

Add half of porcini and 1/2 cup wine; bring to a boil. Cover, reduce heat, and cook 15 minutes or until parsnips are tender. Stir in parsley, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Set aside; keep warm.

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Parsnip

Parsley

Pepper

Salt

Wine

Preheat oven to 45

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Oven

To prepare beef, rub 1/2 teaspoon salt and 1/2 teaspoon pepper over tenderloin.

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Pepper

Beef

Salt

Dry Seasoning Rub

Heat a large ovenproof skillet coated with cooking spray over medium-high heat.

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Cooking Spray

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Frying Pan

Add tenderloin; cook 5 minutes, browning on all sides.

Bake at 450 for 20 minutes or until a thermometer registers 140 (medium-rare) or desired degree of doneness.

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Kitchen Thermometer

Oven

Place tenderloin on a cutting board; cover loosely with foil.

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Cutting Board

Aluminum Foil

Let stand 10 minutes. (Temperature of tenderloin will increase 5 upon standing.)

To prepare sauce, melt 1 teaspoon butter in pan over medium-high heat.

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Butter

Sauce

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Frying Pan

Add carrot and 1/3 cup shallots; saut 3 minutes.

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Shallot

Carrot

Add reserved porcini liquid, remaining porcini, 1/4 cup wine, and broth; bring to a boil. Cook until reduced to 1 1/2 cups (about 10 minutes). Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Thinly slice beef; serve with ragout and sauce.

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Pepper

Broth