Roast Beef Tenderloin with Mushroom Ragout

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Made this diner last night for 8 people. Every thing was great. the beef tenderloin was 8lbs. Everyone loved the mushrooms.also made the twice-baked potatoes from Ree Drummond.

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The mushroom ragout was especially tasty! Even my 4 yr old asks for this. Delicous.

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This recipe was a hit at my Christmas dinner. Everyone loved the mushroom ragout.

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This recipe was perfect for our family Christmas dinner. Horseradish mashed potatoes complimented the beef. Excellent mushrooms.

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Trimming the meat takes more time than making this recipe. It is simple and elegant, a great dish to serve for a dinner party. I used a nonstick pot to make this, but am looking foward to trying this out with a cast iron pot next time.

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This recipe was easy and delicious. My first time making a tenderloin roast and it came out perfect. We enjoyed this recently at a friend's house and she kindly revealed her recipe source. I'll be passing this one on also!

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Cooked it Christmas and everyone loved it and asked for the recipe over and over again. My daughters boyfriend wanted left overs for breakfast.

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Classic taste...i make this every year for my parents and inlaws and they love it

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My first time to fix this type of meat, because of the expense, everyone was dazzled by how good everything was. The sad part, no left overs. I double the Mushroom Ragout, I'm glad I did!
We are not drinkers so I used apple juice mixed with chicken stock. I served this with Garlic mashed potatoes, fried green beans with roasted pine nuts and bought some rolls. YUMMY! I did have to cook it longer than the recipe called for however all ovens are not the same. Thanks for such a great recipe!

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I used the recipe for the mushroom ragout only. This is a simple and user friendly recipe. Make sure you purchase whole mushrooms and not the pre-sliced. Make sure you have a variety of shrooms. After I prepared my beef protein, and while it was resting, I cooked the ragout in the same cast iron pan I roasted the beef in, providing more fond and flavor. I chose to use dry/sweet vermouth. I served my beef over a bed of pan fried garlic asparagus spears and topped the beef with the ragout. I also severed this dish with a classic baked chive potato and a warm wilted baby spinach, tomato and Parmesan salad. Throw in a fresh loaf of Italian crusty bread and you have a winner.