Beef Tenderloin with Mushroom RagoutCreated by Jennifer Cafferty Back to all recipes
- Mushroom Ragout:
- 32 ounces mushrooms, sliced
- 3 Tablespoons olive oil
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 1/2 cup dry red wine
- 3 teaspoons San-J Gluten Free Tamari
- 1 teaspoon dried rosemary
- 1 teaspoon cornstarch
- 1 teaspoon water
- Kosher salt
- Beef Tenderloin:
- 1 (3-pound) center-cut beef tenderloin roast, tied
- 1/4 cup gluten free Dijon mustard
- Kosher salt
Heat oil over medium heat in a heavy-duty roasting pan to make the mushroom ragout. Add the onions and sauté for three minutes. Add the garlic and stir for 30 seconds. Add the mushrooms and cook for ten minutes. Stir occasionally.
Add the wine, San-J Gluten Free Tamari and rosemary and stir. Bring to a boil. Once boiling, reduce the heat to low and place a lid on the pan. Simmer on low for one to two hours or until mushrooms are reduced down to one-third the original amount.
In a small bowl, combine the cornstarch and cold water. Stir until lumps are removed. Add the cold cornstarch liquid to the hot mushrooms. Stir and the remaining liquid in the pan will thicken.
Taste and adjust the seasoning with salt and pepper.
Preheat oven to 475°F.
Pat tenderloin dry with paper towels. Rub mustard all over tenderloin then sprinkle with salt and pepper, rubbing it into meat.
Put tenderloin on rack in roasting pan and roast 10 minutes, then reduce oven temperature to 425°F.
Cook for an additional 20-25 minutes for medium-rare or until thermometer inserted into center of meat registers 130°F.
Remove beef from pan and cover with foil for 10 minutes before serving. Cut beef into 1/4-inch-thick slices and serve with Mushroom Ragout.
* The Gluten Free recipes that appear in this website incorporate a variety of San-J's products that are Certified Gluten Free. Please be sure to consider the other ingredients to make sure they comply with your dietary needs and restrictions.