Roasted Beef Tenderloin with Mushroom Ragout
Tenderloin, a tender, special-occasion cut, is quite mild—not as beefy as rib roast—so this recipe includes an earthy contrast of sherry-flavored woodsy mushrooms to serve alongside the meat. If you don’t ask your butcher to trim the roast of silverskin, just make sure to snip through the sinewy layer every 3 to 4 inches to prevent the roast from curling. Serve hot or cold.
Estimated Nutrition (whole recipe, rough)
Counts 14 of 15 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Oyster | 6 medium (84g) | 81 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Horseradish | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 Tbs. freshly grated horseradish
- 1 cup crème fraîche
- 1 Tbs. plus 2 tsp. finely snipped fresh chives
- 1/2 tsp. freshly ground white pepper
- 1 beef tenderloin, 3 1/2 to 4 lb., silverskin removed or snipped in several places
- 2 Tbs. whole-grain mustard
- 1 1/2 Tbs. olive oil, plus more for cooking
- 1 1/2 tsp. dried thyme
- Kosher salt and freshly ground black pepper, to taste
- 2 Tbs. unsalted butter
- 2 large shallots, finely chopped
- 1 lb. mixed mushrooms, such as oyster and cremini, brushed clean and thickly sliced
- 1/4 cup Madeira or medium-dry sherry
- 1/4 cup heavy cream
- 2 tsp. finely snipped fresh chives
- 1/4 tsp. salt
- Freshly ground black pepper, to taste