Marinated Beef Tenderloin with Caramelized Onion and Mushroom Ragout

Onions and mushrooms naturally complement rich beef. Use cremini mushrooms in the ragout for a more robust flavor.

Yield: 8 servings (serving size: 3 ounces tenderloin and about 1/3 cup ragout)

Ingredients

• Beef:
• 1/4  cup  finely chopped shallots
• 2  tablespoons  balsamic vinegar
• 2  tablespoons  low-sodium soy sauce
• 1  tablespoon  Dijon mustard
• 1  tablespoon  honey
• 2  garlic cloves, minced
• 1  (2-pound) beef tenderloin, trimmed
• 1/2  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• Cooking spray
• 
  Ragout:
• 1  teaspoon  olive oil
• 2  cups  thinly sliced sweet onion
• 2  garlic cloves, minced
• 8  cups  sliced mushrooms (about 1 pound)
• 1  tablespoon  low-sodium soy sauce
• 1  teaspoon  chopped fresh thyme
• 1/4  cup  Madeira wine or dry sherry
• 1/3  cup  fat-free, less-sodium beef broth
• 1  tablespoon  balsamic vinegar
• 1/8  teaspoon  salt
• 1/8  teaspoon  freshly ground black pepper

Preparation

1. To prepare beef, combine first 6 ingredients in a large zip-top plastic bag. Add beef to bag; seal. Marinate in refrigerator 4 hours, turning occasionally.

2. Preheat oven to 450°.

3. Remove beef from bag; discard marinade. Sprinkle beef with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place beef on a broiler pan coated with cooking spray. Bake at 450° for 35 minutes or until a thermometer registers 135° or until desired degree of doneness. Place tenderloin on a platter; let stand 10 minutes before slicing.

4. To prepare ragout, heat oil in a large nonstick skillet over medium heat. Add onion to pan; cook 15 minutes or until lightly browned, stirring occasionally. Add garlic; cook 1 minute, stirring occasionally. Increase heat to medium-high. Add mushrooms, 1 tablespoon soy sauce, and thyme; sauté 8 minutes. Stir in Madeira; cook 2 minutes or until liquid almost evaporates. Add broth; cook 2 minutes or until liquid almost evaporates. Remove from heat; stir in 1 tablespoon vinegar, 1/8 teaspoon salt, and 1/8 teaspoon pepper.

Nutritional Information

Calories:

212 (26% from fat)

Fat:

6g (sat 2.1g,mono 2.5g,poly 0.4g)

Protein:

25.1g

Carbohydrate:

12.1g

Fiber:

1.4g

Cholesterol:

52mg

Iron:

2.1mg

Sodium:

502mg

Calcium:

35mg