Beef Tenderloin with Parsnip-Mushroom Ragout

Beef Tenderloin with Parsnip-Mushroom Ragout
Photo by Photography: Randy Mayor

Ingredients

  • ½ teaspoon salt
  • 3 cups coarsely chopped parsnips (about 1 pound)
  • Sauce:
  • ½ teaspoon salt
  • 2 cups dried porcini mushrooms (about 2 ounces)
  • ¼ teaspoon salt
  • 1 (14-ounce) can low-salt beef broth
  • + 19 more ingredients
    • ¼ teaspoon freshly ground black pepper
    • 1 teaspoon minced fresh or 1/4 teaspoon dried thyme
    • Cooking spray
    • Beef:
    • Ragout:
    • ½ cup chopped shallots
    • ¼ cup port wine
    • 3 tablespoons minced garlic
    • 1/3 cup (2-inch) julienne-cut carrot
    • 1 teaspoon butter
    • 2 tablespoons chopped fresh parsley
    • ½ cup port wine
    • 2 teaspoons butter
    • 1 ½ cups boiling water
    • 12 cups quartered button mushrooms (about 1 1/2 pounds)
    • ½ teaspoon freshly ground black pepper
    • ½ teaspoon freshly ground black pepper
    • 1/3 cup vertically sliced shallots
    • 1 (3-pound) beef tenderloin, trimmed and cut in half crosswise

To prepare ragout, pour boiling water over porcini; let stand 20 minutes. Strain through a sieve into a bowl; reserve liquid. Finely chop porcini; divide in half. Melt 2 teaspoons butter in a large nonstick skillet over medium heat. Add 1/2 cup shallots, garlic, and thyme; cook for 1 minute, stir...

View full recipe at My Recipes

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