Marinated Beef Tenderloin with Caramelized Onion and Mushroom Ragout
Marinated Beef Tenderloin with Caramelized Onion and Mushroom Ragout is a gluten free and dairy free main course. This recipe makes 8 servings with 368 calories, 23g of protein, and 26g of fat each. This recipe covers 16% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 45 minutes. If you have garlic cloves, honey, dijon mustard, and a few other ingredients on hand, you can make it. To use up the low sodium soy sauce you could follow this main course with the Banana Split Cake as a dessert.
Instructions
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.
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.
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; saut 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.