Slow-Roasted Beef Tenderloin with Double-Mushroom Ragoût

Slow-Roasted Beef Tenderloin with Double-Mushroom Ragoût
Photo by Scott Phillips

Ingredients

  • Kosher salt and freshly ground black pepper
  • 4-lb. beef tenderloin roast, preferably from the thicker end, trimmed of silver skin and chain
  • 1 recipe Double-Mushroom Ragoût
  • 2 tsp. minced garlic
  • 2 Tbs. extra-virgin olive oil
  • 2 tsp. coarsely chopped fresh thyme

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...

View full recipe at Fine Cooking

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