Beef Tenderloin with Mushroom Ragout

Cooking Guides

Prep Time: 15 minutes | Cook Time: 45–55 minutes | Servings: 4–6

Ingredients

Beef Tenderloin

  • One 2-pound center-cut beef tenderloin roast
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 1 tablespoon unsalted butter (for searing)

Mushroom Ragout

  • 3–5 tablespoons unsalted butter
  • 1 pound mixed mushrooms (shiitake, cremini, or button), trimmed and quartered
  • 1 medium shallot or 1/2 small onion, chopped
  • 3 sprigs fresh thyme, leaves removed
  • 1/2 cup Madeira, vermouth, or white wine
  • 1/3 cup heavy cream
  • Kosher salt and freshly ground black pepper, to taste

Instructions

  1. Preheat the oven to 400°F.
  2. Heat a large ovenproof skillet over medium-high heat. Pat the beef tenderloin dry and season generously with salt and pepper.
  3. Add the vegetable oil to the skillet and heat until shimmering. Add 1 tablespoon of butter and swirl to melt.
  4. Sear the tenderloin on all sides until deep mahogany brown, about 8 minutes total.
  5. Transfer the entire skillet to the oven and roast until the internal temperature reaches 125°F for medium-rare, about 25 minutes.
  6. Meanwhile, make the mushroom ragout. In a large skillet, melt 2 tablespoons butter over medium-high heat. Add the mushrooms in an even layer and increase heat to high.
  7. Cook undisturbed until browned, then flip the mushrooms. Add more butter as needed if the pan becomes dry. Continue cooking until deeply caramelized, about 5 minutes.
  8. Add the chopped shallot and cook for 2 minutes, stirring often. Season with 1/2 teaspoon salt, pepper, and thyme leaves.
  9. Remove the skillet from heat and add the Madeira (or wine). Return to heat and scrape up browned bits from the bottom.
  10. Stir in the heavy cream, bring to a boil, then remove from heat and keep warm.
  11. When the tenderloin is done, transfer to a cutting board, tent loosely with foil, and rest for 10–15 minutes.
  12. Slice the beef across the grain, arrange on a platter, and spoon the warm mushroom ragout over the top before serving.

Serving Tip

Serve with roasted potatoes, buttered noodles, or crusty bread to soak up every drop of the luxurious mushroom sauce.

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