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Roast Beef Tenderloin with Mushroom Ragout Recipe

Roast Beef Tenderloin with Mushroom Ragout

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (84)

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Average Rating:

Total Reviews: 84

Showing 51-60 of 84

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  • on December 22, 2005

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    Believe all the great reviews--this is absolutely fabulous! I saw this recipe being made on "How To Boil Water" and it looked so good that I was thinking of making it for Christmas eve dinner. Tried it out first and wowie! I cooked the roast to 140 degrees for medium rare, not 125, as suggested. Perfect! But the mushroom dish is the real star. Easy to make with a gourmet flavor. Will definitely be serving it for our holiday dinner.

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  • on December 18, 2005

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    Five stars is not enough for this recipe. I loved it like nothing else!

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  • on October 26, 2005

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    Made this for three friends. They though I was a gourmet chef! HINT: some didn't like their beef so rare, so I cut a few slices off and put them back in the oven until desirable color - worked out great! The mushroom ragout was a HUGE hit - agin, they think I'm a gourmet! Some put mushrrom ragout on garlic mashed I made on the side, other's put it on the beef - very versitle dish. Thanks!

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  • on August 15, 2005

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    Simply wonderful. Not as difficult as it may seem, and it is great with venison loin as well as pork poin.

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  • on July 31, 2005

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    Made this for the holidays and it was a huge hit. Easy to do, and great on the table.

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  • on June 09, 2005

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    It looked great and tasted incredible. I loved the mix of mushrooms.

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  • on March 20, 2005

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    This recipe was so easy, and everyone raved. You can't go wrong. Try this recipe for guests.

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  • on February 16, 2005

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    Loved it!

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  • on February 15, 2005

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    The roast beef speaks for itself, and the mushroom ragout was so great. My husband said that it was the best recipe that I'd ever made. We were very pleased and it was so easy to make too.

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  • on January 31, 2005

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    Excellent Christmas dinner w/Parmesan Mashed Potatoes

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