Slow Roasted Beef Tenderloin With Double Mushroom Ragoût Food

BEEF AND MUSHROOM RAGOUT

Steps:

• In a medium saucepan, bring the veal stock to a simmer and reduce it to 1/4 of its original volume, until 1 cup of syrupy liquid remains (this may take up to 45 minutes). Set aside.
• Prepare the spatzle as directed in the above recipe.
• Heat a large heavy skillet over high heat until it is very hot, and add the vegetable oil. Saute the beef strips, tossing frequently, for 2 minutes, or until seared. Add the mushrooms and cook for 3 to 4 minutes more, tossing, until they give up their liquid. Add the mustard, cream, salt, a generous amount of pepper, and the reduced veal stock. Stir to mix thoroughly and remove from the heat.
• Make a bed of the spatzle in each of 6 shallow heated bowls, top with a generous spoonful of the ragout and lots of sauce, and sprinkle a few scallions over each.

MARINATED BEEF TENDERLOIN/CARAMELIZED ONIONS/MUSHROOM RAGOUT

Steps:

• PREPARE BEEF:.
• Combine shallots, vinegar, soy sauce, Dijon mustard, honey & garlic in a large zip-lock plastic bag add beef to bag; seal.
• Marinate in refrigerator 4 hours, turning occasionally.
• Preheat oven to 450°F.
• 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.
• PREPARE RAGOUT:.
• Heat oil in a large nonstick skillet over medium heat.
• Add onion & a pinch of crushed red peppers 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.
• E N J O Y!

ROASTED BEEF TENDERLOIN WITH MUSHROOM RAGOUT

Steps:

• 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.
• 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.
• Let roast rest loosely covered and while it rests, pour marinate into small saucepan and boil.
• 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.
• Slice meat and add mushroom ragout to the side or on top of beef.

MUSHROOM RAGOUT

Steps:

• Clean the mushrooms by brushing with a kitchen towel or a brush to remove any loose dirt.
• Remove the shitake stems and discard.
• Quarter the mushrooms and set aside.
• Heat 2 tablespoons of butter in a heavy skillet over medium-high heat.
• Add the mushrooms to the skillet in a single layer in the pan.
• Do not pile the mushrooms on top of one another.
• Increase the heat to high and cook mushrooms until brown then turn them over with a spoon or by shaking the pan.
• If skillet seems dry add the additional 2 tablespoons butter.
• Cook until nicely browned, about 5 minutes.
• Add the shallot or onion and garlic and cooked until softened about 3 minutes.
• Add the salt, pepper, and thyme.
• Add the Madeira wine and scrape up all of the browned bits from the bottom of the pan.
• Add the heavy cream and bring to a boil.
• Cook for about 45 seconds to 1 minute.
• Remove from heat and serve.