ROAST BEEF TENDERLOIN WITH MUSHROOM RAGOUT
This showstopper of a roast is actually very easy to make. Look for a center-cut piece of tenderloin with an even thickness so it cooks properly. Simply sear and roast it to medium-rare, then enjoy the compliments that are guaranteed to follow.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Heat a large ovenproof skillet over medium-high heat. Pat the beef dry and season all over with salt and a generous amount of pepper. Add the oil to the skillet and heat until shimmering. Add 1 tablespoon of the butter and swirl to melt. Add the beef and sear until mahogany brown on all sides, about 8 minutes total.
- Transfer the skillet to the oven. Roast until an instant-read thermometer inserted in the center registers 125 degrees F for medium-rare, about 25 minutes.
- Meanwhile make the ragout: Heat 2 tablespoons of the butter in a large skillet over medium-high heat. Add the mushrooms and spread them out evenly; increase the heat to high. Let the mushrooms cook, undisturbed, until browned, then shake the skillet to flip them over. Add the additional butter along the sides of the skillet as the mushrooms cook, if the skillet seems very dry. Continue to cook until nicely browned, about 5 minutes.
- Add the shallot and cook, stirring often, until softened, about 2 minutes. Season the mushrooms with 1/2 teaspoon salt and some ground black pepper; add the thyme. Pull the skillet off the heat and add the Madeira. Return the skillet to the heat and scrape up any of the brown bits from the bottom with a wooden spoon. Add the heavy cream and bring to a boil. Remove from the heat and keep warm.
- When the beef is ready, transfer to a cutting board, tent very loosely with aluminum foil, and let rest for 10 to 15 minutes.
- Slice the beef across the grain crosswise, arrange on a platter and serve with the mushroom ragout.
SUNDAY POT ROAST WITH MUSHROOM GRAVY
Provided by Claire Robinson
Categories main-dish
Time 3h5m
Yield 4 servings with leftovers!
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees F.
- Pat the meat dry with paper towels and season well on all sides with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat, add the roast and brown all sides, about 4 minutes per side. Transfer the meat to a plate and add the mushrooms. Season with salt and pepper and cook, stirring occasionally, until browned and beginning to release liquid, about 5 minutes.
- Add the onions and broth and stir until combined. Nestle the roast into the vegetables, adding any juices it released to the pot. Add the beef broth, bring to a simmer, cover, and transfer to the oven to roast for 2 1/2 hours. Remove the lid, carefully flip the meat and continue cooking for 30 minutes; the meat should be fork tender and the liquid reduced.
- Remove the pot from the oven, transfer the meat to a cutting board and tent with foil to keep it warm. Let the mushrooms and onions stand several minutes undisturbed to allow some of the beef fat to rise to the surface. With a large spoon, skim off the excess fat and discard. With a ladle, add about 1 1/2 cups of the mushrooms and onions with some cooking liquid to the bowl of a blender or food processor. Carefully puree the mixture until very smooth. Pour the puree back into the pot and stir very well until combined; taste and adjust seasoning.
- To serve, slice the pot roast and arrange on a serving platter. Drizzle some mushroom gravy over the top and pass the extra gravy at the table.
BEEF TENDERLOIN ROAST
This beef tenderloin roast is a simple way to dress up dinner. Prepare the rest of your meal while it bakes in the oven. -Judith LaBrozzi, Canton, Ohio
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 425°. In a small bowl, combine the mustard, garlic, pepper, garlic salt and onion salt; brush over tenderloin. Place in a shallow roasting pan. Bake, uncovered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 45 minutes., Remove tenderloin from pan; let stand for 10-15 minutes before slicing. Meanwhile, add broth to pan drippings, stirring to loosen browned bits; heat through. Serve with sliced beef.
Nutrition Facts : Calories 195 calories, Fat 8g fat (3g saturated fat), Cholesterol 58mg cholesterol, Sodium 291mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 28g protein. Diabetic Exchanges
ROAST BEEF TENDERLOIN
One secret of this beef tenderloin is the slow oven, which allows for a gentle roasting, and produces an even, rosy hue throughout the muscle. The other trick is roasting the beef on top of the pan sauce, which not only flavors the meat, but also humidifies the oven for a moist, aromatic cooking environment.
Provided by Chef John
Categories Main Dish Recipes Roast Recipes
Time 2h20m
Yield 6
Number Of Ingredients 14
Steps:
- Combine porcini mushrooms and water in a bowl; soak until soft, 1 hour. Drain and reserve liquid. Dice and set mushrooms and reserved liquid aside.
- Preheat oven to 325 degrees F (165 degrees C).
- Season beef generously with salt and pepper. Heat vegetable oil in a large ovenproof skillet over high heat. Place beef in the skillet; cook until brown on all sides, 5 to 8 minutes per side.
- Reduce heat to medium and stir in 1 tablespoon butter, shallots, and a pinch of salt; cook until shallots are soft and translucent, 5 to 7 minutes.
- Pour tarragon vinegar into the skillet and bring to a boil while scraping any browned bits off of the bottom. Stir until liquid is reduced by half, 2 to 4 minutes.
- Pour in veal stock, cream, 1/2 cup reserved mushroom liquid, mushrooms, salt, and pepper; stir to combine. Return beef to the skillet.
- Roast in the preheated oven until meat is medium rare, about 45 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer meat to a plate and loosely tent with foil. Set skillet over high heat and bring pan juices to a boil.
- Stir in 1 tablespoon butter and tarragon; season with salt and pepper to taste. Return tenderloin and any accumulated juices to skillet and serve.
Nutrition Facts : Calories 489.1 calories, Carbohydrate 5.8 g, Cholesterol 173.1 mg, Fat 25 g, Fiber 1 g, Protein 56.8 g, SaturatedFat 10.8 g, Sodium 148.7 mg, Sugar 1 g
ROASTED BEEF TENDERLOIN WITH CRIMINI MUSHROOM GRAVY
Categories Beef Roast Christmas Low Fat Quick & Easy Christmas Eve
Yield 10-12 people
Number Of Ingredients 8
Steps:
- Combine thyme, salt, and 2 pressed garlic cloves in small bowl. Rub salt mixture over beef tenderloin. Wrap in plastic. Place in 11x7x2-inch baking dish and chill at least 1 day and up to 3 days. Heat large non-stick skillet to med-high. Spray lightly with cooking spray and add mushrooms. Cook 4-5 minutes, then add garlic, thyme, and broth. (Can be made 1-2 days in advance.) Preheat oven to 500°F with rack in middle. Roast uncovered in a roasting pan until an instant-read thermometer inserted diagonally 2 inches into center of meat registers 120°F, 25 to 35 minutes for medium-rare. Transfer to a platter and allow to rest, loosely covered with foil, 30 minutes. (Internal temperature will rise to about 130°F as it rests.) Add 1/2 c. water to roasting pan to loosen browned bits. Combine pan juices and mushroom mixture in small saucepan and thicken with flour & water mixture to make gravy. Slice beef in 1/2" slices and serve with small amount of mushroom gravy.
More about "roasted beef tenderloin with crimini mushroom gravy recipes"
BEEF TENDERLOIN WITH MUSHROOM SAUCE (VIDEO)
From natashaskitchen.com
BEEF TENDERLOIN TIPS IN MUSHROOM GRAVY - DISHES WITH DAD
From disheswithdad.com
ROASTED BEEF TENDERLOIN WITH PORT WINE GRAVY
From fromvalerieskitchen.com
10 BEST BEEF TENDERLOIN GRAVY RECIPES | YUMMLY
From yummly.com
BEEF TENDERLOIN WITH GRAVY - THEKITTCHEN
From thekittchen.com
Reviews 2Estimated Reading Time 4 minsServings 4-6Calories 1601 per serving
- Heat your oven to 350 degrees. Then slice the shallots. Very finely chop 2 tablespoons of the shallot. Combine the finely chopped shallots with 1 tablespoon butter, the mustard, thyme, garlic, salt, and pepper to make the rub for the pork.
- Getting the rub to stick on the beef might be a little challenging. I think patting the beef dry with a paper towel helps a bit. Evenly spread the rub on top of the beef coating all sides. Set aside.
- Melt the remaining butter in a dutch oven (or similar) over medium heat. Add the mushrooms and sprinkle them with salt and pepper. Let cook for 2 minutes, and add the red wine, and let cook for another 3 minutes. Add the shallots and cook for an additional 3 minutes. Then pour the mushrooms and shallots into a bowl and set aside.
- Increase the heat to high, and use the same dutch oven. Once it is hot, add the beef. You want to both brown the beef, while also preventing any drippings from burning. As the beef cooks, add beef broth to the pan as necessary, and loosen any browned bits from the pan. (This process helps to make the gravy even more delicious). Once all the sides of the beef tenderloin has browned (this takes about 4 minutes a side), add the mushrooms and shallots back into the pan. Add 1 cup of beef broth to the pan. Then place the lid on the pot, and place it in the oven to roast for 35-45 minutes, until the beef reaches 120-125 degrees. Remember the beef with increase in temperature another 15 degrees while it rests.
BEEF TENDERLOIN WITH MUSHROOM GRAVY RECIPE | DIETHOOD
From diethood.com
5/5 (8)Total Time 2 hrs 15 minsCategory Main CourseCalories 423 per serving
- In a small mixing bowl combine salt, pepper, thyme, oregano, and olive oil; mix to combine. Rub the mixture on the beef tenderloin.
BEEF TENDERLOIN WITH MUSHROOM GRAVY RECIPE - THE …
From thespruceeats.com
3.6/5 (13)Total Time 45 minsCategory Dinner, EntreeCalories 474 per serving
ROAST BEEF TENDERLOIN WITH SAUTéED MUSHROOMS - SIMPLY …
From simplyrecipes.com
5/5 (9)Total Time 1 hrCategory DinnerCalories 892 per serving
HOMEMADE MUSHROOM GRAVY SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
ROAST BEEF TENDERLOIN WITH PORT-MUSHROOM SAUCE RECIPE
From myrecipes.com
BEST MUSHROOM GRAVY RECIPE - HOW TO MAKE MUSHROOM GRAVY
From thepioneerwoman.com
ROAST BEEF TENDERLOIN WITH GARLIC AND ROSEMARY - BON APPéTIT
From bonappetit.com
ROAST BEEF TENDERLOIN WITH RED WINE SAUCE - ONCE UPON …
From onceuponachef.com
BEST ROASTED BEEF TENDERLOIN RECIPE - HOW TO COOK A TENDERLOIN …
From thepioneerwoman.com
7 BEST SAUCES TO SERVE WITH BEEF TENDERLOIN - COOKINDOCS.COM
From cookindocs.com
7 PERFECT SIDE DISHES TO SERVE WITH BEEF TENDERLOIN ROAST
From cookindocs.com
BEEF TENDERLOIN WITH CABERNET-MUSHROOM SAUCE - EATINGWELL
From eatingwell.com
17 EASY CREMINI MUSHROOM RECIPES FOR DINNER - INSANELY GOOD
From insanelygoodrecipes.com
10 BEST BEEF TENDERLOIN GRAVY RECIPES | YUMMLY
From yummly.com
BEEF TENDERLOIN WITH SHALLOT MARMALADE RECIPE - LAURENT GRAS
From faws.netlify.app
You'll also love