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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 71-80 of 84

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  • on December 19, 2004

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    Insert cloves of garlic within the loin to add some pizzas

    Add a few sprigs of thyme during the meat searing

    Add a few cloves of garlic and 1 tsp of truffle oil to the mushroom ragou. Use less cream if you prefer a lighter taste.

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  • on December 19, 2004

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    one of the best and simple meals i've ever done
    thank you

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  • on December 19, 2004

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    ADD 1 COLVE FRESH GARLIC CHOPPED

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  • on December 18, 2004

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    takes next to no effort for a hich impact meal

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  • on December 17, 2004

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    excellent

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  • on December 14, 2004

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    I experimented with a 2# piece of tenderloin for 3 of us. The internal temp plus cooking time made for a rare center -- however, it was fabulous! This cut of meat plus the mushroom ragout (I served with penne pasta was absolute heaven! Treat yourself and your family/guests to this meal. They will be impressed AND it was easy!

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  • on December 13, 2004

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    I didn't prepare the tenderloin but I made the mushroom ragout and we loved it. So much flavor and would compliment most any dish.

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  • on December 13, 2004

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    All my family loved it and they do love their beef rare to medium rare. However, I have never made the bold step from enjoying my beef cooked like shoe leather to the rarer state. Any suggestions out there for me? I guess I could cut off a section of tenderloin and continue to cook it longer. My tastes would make a good case for "beef rinds" instead of pork rinds! Please let me know how others have handled different cooking temps. Thanks!

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  • on December 12, 2004

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    DIdn't try the tenderloin but made the mushroom ragout. Very easy and a huge hit. Very tasty side dish. Will make again and again.

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  • on December 11, 2004

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    This is an excellent meal, cooked correctly it is tender and very powerful. Try, try, try.

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