Slow-Roasted Beef Tenderloin with Double-Mushroom Ragoût
by Susie Middleton
Roasting the beef at a low temperature cooks the meat slowly and evenly and gives you time to finish preparing the other dishes.
Serves 8
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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 it.
Roast the tenderloin until an instant-read thermometer inserted in the thickest part reads 130°F for medium rare, about 1 hour. Transfer to a carving board, tent with foil and let rest for at least 20 minutes before serving.
Cut the tenderloin crosswise into 1/2-inch slices. Serve with the ragoût.
Make Ahead Tips
You can season the tenderloin up to 6 hours ahead and refrigerate.
nutrition information (per serving):
Calories
(kcal):
670;
Fat
(g):
48;
Fat Calories
(kcal):
430;
Saturated Fat
(g):
20;
Protein
(g):
47;
Monounsaturated Fat
(g):
20;
Carbohydrates
(g):
9;
Polyunsaturated Fat
(g):
2.5;
Sodium
(mg):
390;
Cholesterol
(mg):
190;
Fiber
(g):
2;
photo: Scott Phillips
From Fine Cooking 96
, pp. 64
December 1, 2010
