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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.


Rate or Review

Reviews (20 reviews)

  • Mslsp | 12/25/2021

    This does not cook in an hour, not unless you want the roast to be bloody rare!

  • 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.

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