We made this recipe this week, after searching Wegman's for the right beef (both in quality and price). This calls for 2 pounds of beef tenderloin, which can be quite pricey (we found 3 pound beef tenderloin at Wegman's for $45). So naturally since we don't want to spend $45 dollars for approximately 2-3 meals, we go for cheaper cuts. The first time we made this we used flank steak and this time we used 'first cut' strip steak. If you can find beef in your price range, this is so worth it.
This is really quite tasty. The caramelized onion and mushroom sauce is really flavorful and delicious. However, the marinade is a combination of everything I love, so it's good as well. This would be great with a fuller bodied red wine and perfect for a cold fall night.
Recipe by David Bonom, Cooking Light, November 2008
Yield: 8 servings (serving size: 3 ounces tenderloin and about 1/3 cup ragout)
- 1/4 cup finely chopped shallots
- 2 tablespoons balsamic vinegar
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 2 garlic cloves, minced
- 1 (2-pound) beef tenderloin, trimmed
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
- 1 teaspoon olive oil
- 2 cups thinly sliced sweet onion
- 2 garlic cloves, minced
- 8 cups sliced mushrooms (about 1 pound)
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon chopped fresh thyme
- 1/4 cup Madeira wine or dry sherry
- 1/3 cup fat-free, less-sodium beef broth
- 1 tablespoon balsamic vinegar
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
Preparation1. To prepare beef, combine first 6 ingredients in a large zip-top plastic bag. Add beef to bag; seal. Marinate in refrigerator 4 hours, turning occasionally.
2. Preheat oven to 450°.
3. Remove beef from bag; discard marinade. Sprinkle beef with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place beef on a broiler pan coated with cooking spray. Bake at 450° for 35 minutes or until a thermometer registers 135° or until desired degree of doneness. Place tenderloin on a platter; let stand 10 minutes before slicing.
4. To prepare ragout, heat oil in a large nonstick skillet over medium heat. Add onion to pan; cook 15 minutes or until lightly browned, stirring occasionally. Add garlic; cook 1 minute, stirring occasionally. Increase heat to medium-high. Add mushrooms, 1 tablespoon soy sauce, and thyme; sauté 8 minutes. Stir in Madeira; cook 2 minutes or until liquid almost evaporates. Add broth; cook 2 minutes or until liquid almost evaporates. Remove from heat; stir in 1 tablespoon vinegar, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
- Calories: 212 (26% from fat)
- Fat: 6g (sat 2.1g,mono 2.5g,poly 0.4g)
- Protein: 25.1g
- Carbohydrate: 12.1g
- Fiber: 1.4g
- Cholesterol: 52mg
- Iron: 2.1mg
- Sodium: 502mg
- Calcium: 35mg