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Slow-Roasted Beef Tenderloin with Double-Mushroom Ragoût


Serves 8

  • Make the menu:
    A Modern Christmas
  • by from Fine Cooking
    Issue 96

Roasting the beef at a low temperature cooks the meat slowly and evenly and gives you time to finish preparing the other dishes.

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 (kcal): 48, Fat Calories (g): 430, Saturated Fat (g): 20, Protein (g): 47, Monounsaturated Fat (g): 20, Carbohydrates (mg): 9, Polyunsaturated Fat (mg): 2.5, Sodium (g): 390, Cholesterol (g): 190, Fiber (g): 2,

Photo: Scott Phillips

Made this for xmas dinner. Special treat as it is also my husband's birthday. Made the whole menu, mushroom ragout, bread puddings, spinach. All I can say is wow! I just had to cook the tenderloin 20 minutes longer to get medium rare, no big deal. This whole dinner was perfection and actually easy with some advance prep. Love the champagne cosmos too. Thanks.

Wonderfully flavorful! I had a 7-pound roast so I doubled the amount of the recipe. It took about an hour and 45 minutes to cook, but it was done to perfection and was so tender and delicious. The ragout is fabulous as well.

I made this for a last minute Easter dinner for two (the leftovers will be wonderful). It was too late to get a trimmed tenderloin, so I purchased a whole tenderloin on sale, making the price of the dinner quite reasonable. The rub adds some excellent but not too strong flavor accents to the roast. It definitely took longer than one hour to roast, and I turned up the heat to 325 in the end. The result was excellent. The mushroom ragout is incredible--I added some morels, which added to the flavor and texture but are not necessary. The ragout replicates a local restaurant dish that my husband and I love. I would be a great entree to serve to company. The ragout can be made ahead, and the beef can be in the pan chilling with the rub several hours in advance. Just pop in the oven and enjoy some wine with the guests.

Excellent!! I asked the butcher to remove the chain and the silver skin which was done beautifully and he tied the ends to make it equal thickness. The flavours are wonderful as is the mushroom ragout. I doubled the ragout recipe which I prepared the day ahead....makes life so much easier. This is a pricey meal no doubt about it but so worth it. I received more compliments last evening from one of the husbands saying this was better than at a fine restaurant! I had a 7.56 lb roast which I cooked to 130* and that took an hour. It was just the way we all love it!

I cooked my filet (~2.5lbs.) in the roaster and it took almost twice as long to reach medium/medium rare. It was so tender and flavorful. We will definitely do this again next Christmas. The mushroom ragout was awesome and a great accompaniment. Its a treat, but I would give it a try!

Absolutely wonderful. The meat was perfect!

Made it for a pre-Christmas dinner and it was so good that it barely served 7! Thank goodness, because when I picked it up at the butcher...well, let's just say I suffered from sticker shock. But you could cut it with a fork, it was so tender. The ragout was also outstanding. I did the mushrooms in two batches. Don't be afraid to let them get really brown.

I have made this multiple times and it never disappoints! Hands down, this is the best way to preapre a beef tenderloin.

I have made this twice and it is wonderful. Mushrooms are tasty and rich.

I made the Beef Tenderloin with Double-Mushroom Ragout for my Christmas dinner party last year and WOW! it was so delicious and such a winning hit I am making it again this year for New Years! Wheter you like mushrooms or not you will be sure to like this! The sauce is delicious even when your guests pick the mushrooms out! And it goes great over anything! Toast if you have a vegitarian coming you can whip something up for them as well with out going away from the dish too much or more added work!

This is my new "go to" recipe for beef tenderloin. I have done it twice in the last 3 weeks, once with the ragout and once without. Rave reviews both times. The last time I cooked it "indirect" on my Big Green Egg smoker/grill. The mild flavor from the charcoal made it even tastier.

Excellent - was a great hit at our holiday meal!

This recipe is spectacular. I made the entire thing Christmas day and it was so easy and delicious. Boxing Day I served the meat and mushroom ragout to 15 guests and received rave reviews- they could have eaten the ragout by the bowl! Definitely a recipe to keep.

Outstanding centerpiece of our Christmas dinner. Easy to put together with foolproof instructions.

For an uber-indulgent holiday company-worthy main course, I loved how easily and how quickly this recipe came together. A five-star dish without five hours of prep to get it to the table.

Family could not believe the great taste! roasted on grill to 125 degrees internal temp. and then rested under foil for 20 minutes - ended up with medium rare and very rare, depending on thickness of beef

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