Roast Beef Tenderloin with Mushroom Ragout

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Echoing what everyone elase says... This is a GREAT course and extremely easy to prepare. In addition to kosher salt & pepper, I sprinkled some Herbs de Provence on the tenderloin too before pan searing. Adds some very nice flavors. Also used a stainless steel pan to get a rich brown sear. After removing the roast from the oven, I used the pan drippings in the mushroom ragout for some additional umami richness. Will make this again and again for sure!

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This was an amazing cut of meat to begin with, but the ragout is rich and delicious and the result a fantastic holiday meal. I would say the cooking time should be higher or 25 minutes isn't enough for 2 lbs med-rare. We cooked our 3 pounder for 45 minutes at 400 and it was far from even being medium rare. Great roast, though.

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Can I increase the recipe for my 4 couples (8 dinner club. Willing to go the cost.

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This was a great meal! Followed the recipe pretty closely and it came out fantastic. Just like something you'd get in a very good restaurant. I paired it with horseradish mashed potatoes and some steamed asparagus. It was just two of us so there was pletty of left overs. This would be a great dish for when we have company. The meat was so tender and the mushroom ragout was so flavorful! We're making this again for sure.

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This is always a HUGE hit when we entertain. Tyler's recipes are the very best. Never made one that we didn't enjoy. As with all his recipes, I print them before company arrives. They always ask for a copy.

Thank you Tyler for sharing your fabulous cooking with us!

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This is one of those recipes that I'll be going back to time and time again. If you are considering preparing this but have a few doubts please put them aside and try this. I was amazed at how tender the steak was. The mushroom ragout was to die for. I doubled the sauce so indeed I had some left over. The next night I made Balsamic trout and added the left over mushroom ragout into my garlic mashed potatoes. Absolutely wonderful. Very easy recipe with high end restuarant taste and appearance. It's a keeper!

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Nothing can compare! I made two for a large dinner, I following the recipe to a T. This was the best thing I have ever eaten !!! AND it was easy.

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This recipe is easy, absolutely delicious and one I'll serve to guests again. I followed the recipe exactly, adding the herbs de provence which gave the tenderloin a wonderful flavor, the mushroom ragout (I used cremini, oyster and shiitake is outstanding. I served this with a rich and creamy polenta with parmesan, and steamed asparagus and our guests absolutely loved it. The cooking time for the beef was perfect. This recipe easily feeds four people, but it was so good everyone wanted seconds and there really wasn't enough for that, so next time I'll make three pounds of beef instead of two.

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This recipe was relatively easy to prepare and turned out wonderful-- the whole family could not stop talking about it. I used white wine, onions instead of shallot and half and half because that is what I had on hand. I piled the sliced beef on top of garlic-Parmesan mashed potatoes and topped everything off with the delicious ragout. Sooooo good! If you are looking for a different take on beef tenderloin give this a try. I followed the cooking times on the beef for a 1.8 lb tenderloin and it came out perfectly. Make sure you let it rest 10-15 mins! The meat melts in your mouth and the mushroom ragout ties everything together perfectly.

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This was really a crowd pleaser and it turned out absolutely delicious. We did have to cook the meat quite a bit longer than the directions called for, but besides that we did not have to deviate much from the recipe. One thing I would say though is that 2 pounds will not feed 4-6 people. I had a dinner party of 5 and cooked 3 pounds and had exactly enough. I made the mushroom sauce with white wine--it was awesome.