Beef Tenderloin w/Double-Mushroom Ragout
Roasting the beef at a low temperature cooks the meat slowly and evenly and gives you time to finish preparing the other dishes.
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| Preheat: 250° | Yield: 8 servings | |
| Prep: 0:10 | Wait: 0:20 | Cook: 1:00 |
Ingredients
- 2 Tbs. extra-virgin olive oil
- 2 tsp. coarsely chopped fresh thyme
- 2 tsp. minced garlic
- Kosher salt and freshly ground black pepper
- 4-lb. beef tenderloin roast, preferably from the thicker end, trimmed of silver skin and chain
- 1 oz. dried porcini mushrooms (about 1 cup)
- 3 Tbs. unsalted butter
- 2 Tbs. extra-virgin olive oil
- 20 oz. cremini (baby bella) mushrooms, sliced 1/4 inch thick
- Kosher salt
- 1/3 cup finely chopped shallot
- 1/3 cup dry Marsala
- 1 Tbs. coarsely chopped fresh thyme
- 3/4 cup heavy cream; more for reheating
- Freshly ground black pepper
- 2 Tbs. chopped fresh parsley
Directions
- Position a rack in the center of the oven and heat the oven to 250°F.
- In a small bowl, combine the olive oil, thyme, garlic, 1 tsp. salt, and several generous grinds of black pepper. Put the tenderloin on a heavy-duty rimmed baking sheet or in a small roasting pan and rub the oil mixture all over it.
- Roast the tenderloin until an instant-read thermometer inserted in the thickest part reads 130°F for medium rare, about 1 hour. Transfer to a carving board, tent with foil and let rest for at least 20 minutes before serving.
- Cut the tenderloin crosswise into 1/2-inch slices. Serve with the ragoût.
- Soak the porcini in 1-1/2 cups very hot water, stirring occasionally, until they're rehydrated, about 20 minutes. With a slotted spoon, transfer them to a cutting board and chop coarsely. Strain the soaking liquid through a coffee filter into a small bowl and set aside.
- In a 10-inch straight-sided saute pan, heat 2 Tbs. of the butter with the olive oil over medium heat. Add the cremini and 1 tsp. salt and cook, stirring occasionally, until the mushrooms have softened and released their liquid, 5 to 8 minutes. Increase the heat to medium high and cook, stirring more frequently, until the mushrooms are shrunken and very well browned, 8 to 10 minutes more.
- Reduce the heat to medium, add the shallots and the remaining 1 Tbs. butter and cook, stirring, until the shallots are softened, 1 to 2 minutes. Add the Marsala, thyme, porcini, and 1/4 cup porcini-soaking liquid (reserve the remaining soaking liquid if making ahead). Cook and stir until most of the liquid evaporates, 1 to 2 minutes. Add the cream and cook until reduced to a saucy consistency, 1 to 2 minutes. Stir in the parsley and season to taste with salt and pepper.
Notes
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