Beef Tenderloin with Parsnip-Mushroom Ragout

Ingredients

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

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...

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