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Roast Beef Tenderloin with Mushroom Ragout Recipe

Roast Beef Tenderloin with Mushroom Ragout

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Average Rating:

Total Reviews: 84

Showing 21-30 of 84

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  • on October 06, 2008

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    I had a pork tenderloin in the freezer and decided to use it to make my birthday dinner, but I had no idea how to best prepare it. I came to this site, as I always do, when I need ideas. The Food Network ALWAYS comes through!
    I prepared the pork tenderloin as instructed in the beef tenderloin recipe, only I cooked it until it was 160'F on my meat thermometer. I let the meat "rest" while I finished the ragout.
    I used white wine ("Old Fart" and "1/2 and 1/2" instead of heavy cream. My husband and I both loved the entree. The kids ate the tenderloin, but passed on the ragout. I served it with a pasta dish, "Farfalle with Broccoli, Broccoli-Butter Sauce" from Rozanne Gold's "Recipes 1-2-3". Next time, I might serve it with roasted potatoes, onions and peppers. I forgot to make the salad!
    I'll have to seriously consider doubling this recipe and trying out adding other spices, both suggested here by other reviewers. I think there were only 6 slices left out of a 2.47 lb. tenderloin! I am also going to print the ragout section of the recipe specifically to put in a separate section of my recipe box, because it should definitely be enjoyed with other dishes, too!

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  • on September 02, 2008

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    I followed the directions exactly for the beef tenderloin but overcooked a bit. I did use a red wine in the mushroom ragout--I didn't care for it but the guys in my house really liked it.

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  • on April 19, 2008

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    This recipe was so easy and so good. I served it with mashed potatoes and we loved it. I would not be afraid to serve this to company nor would I hesitate to splurge on the cut of meat if you are able...

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  • on January 16, 2008

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    Made this for Thanksgiving instead of the traditional turkey and my family loved it! The mushrooms were the favorite part of the recipe. Will make it again, and again!

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  • on December 22, 2007

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    Very easy and tastes great. It was very popular with all the guests!

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  • on November 19, 2007

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    I made this for my husband and I for our anniversary as a special dinner. This is the only way I ever want to have roast beef again! I usually make an eye round roast beef, but the whole beef tenderloin is not that much more expensive, but so much better. I made ours with oven roasted diced potatoes also, which I roasted in a separate pan right next to the beef. We also had salad with our meal. We felt like we were on a cruise! I also made a chocolate souffle for dessert to complete the meal. Highly recommended, easy to make and well worth it!

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  • on July 11, 2007

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    This recipe is outstanding. I have never made tenderloin before, so I was hesitant, especially given the cost. This recipe was so easy, it really is almost impossible to mess up. I make it for every holiday or special occasion. It's always a hit with guests.

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  • on May 12, 2007

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    To die for! It's perfect

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  • on April 02, 2007

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    I put thyme, garlic, rosemary, sea salt and black pepper on the tenderloin before I seared it for extra flavor. The sauce was very good. I used Marsala wine and added a little bit of brown sugar at the end. It was great with the tenderloin.

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  • on February 12, 2007

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    This recipe is EXCELLENT! The beef was tender and juicy, and the sauce was very flavorful and just made the dish. I ended up getting a 3 1/2 pound roast for 6 people, instead of the 2 pound roast that was suggested. 2 pounds wouldn't have been enough. I also flavored the beef with Herbes de Provence as suggested, and served roasted potatoes with rosemary and green beans with tarragon along with it. I got rave reviews. My guests are still talking about the great meal! I will definitely make this again.

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