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Slow-Roasted Beef Tenderloin with Double-Mushroom Ragoût

Scott Phillips

Servings: 8

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


Nutritional Information

  • Calories (kcal) : 670
  • Fat Calories (kcal): 430
  • Fat (g): 48
  • Saturated Fat (g): 20
  • Polyunsaturated Fat (g): 2.5
  • Monounsaturated Fat (g): 20
  • Cholesterol (mg): 190
  • Sodium (mg): 390
  • Carbohydrates (g): 9
  • Fiber (g): 2
  • Protein (g): 47


  • 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.


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Reviews (19 reviews)

  • Cathy82 | 12/03/2019

    This is fabulous! It has become a go to special meal at our house. I have also served the mushroom ragout with BBQ tenderloin steaks.

  • springs9 | 12/26/2015

    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.

  • user-3116264 | 12/26/2013

    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.

  • jquinl | 04/01/2013

    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.

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