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Marinated Beef Tenderloin/Caramelized Onions/Mushroom Ragout

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“Onions and mushrooms naturally complement rich beef. Use cremini mushrooms in the ragout for a more robust flavor. The beef is so tender! I served this with a baked sweet potato and a spinach salad. It should be served with a nice red wine or rose - since I am not a connoisseur of wines I can't say too much. Cooking Light Magazine, November 2008 Edition.This was posted on 11/05/2008.”
8 3 oz servings

Ingredients Nutrition


  2. Combine shallots, vinegar, soy sauce, Dijon mustard, honey & garlic in a large zip-lock plastic bag add beef to bag; seal.
  3. Marinate in refrigerator 4 hours, turning occasionally.
  4. Preheat oven to 450°F.
  5. Remove beef from bag; discard marinade.
  6. Sprinkle beef with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  7. Place beef on a broiler pan coated with cooking spray.
  8. Bake at 450° for 35 minutes or until a thermometer registers 135° or until desired degree of doneness.
  9. Place tenderloin on a platter; let stand 10 minutes before slicing.
  11. Heat oil in a large nonstick skillet over medium heat.
  12. Add onion & a pinch of crushed red peppers to pan; cook 15 minutes or until lightly browned, stirring occasionally.
  13. Add garlic; cook 1 minute, stirring occasionally.
  14. Increase heat to medium-high.
  15. Add mushrooms, 1 tablespoon soy sauce, and thyme; sauté 8 minutes.
  16. Stir in Madeira; cook 2 minutes or until liquid almost evaporates.
  17. Add broth; cook 2 minutes or until liquid almost evaporates.
  18. Remove from heat; stir in 1 tablespoon vinegar, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
  19. E N J O Y!

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