Beef Tenderloin With Parsnip-Mushroom Ragout

• Ragout:
• 1 1/2 cups boiling water
• 2 cups dried porcini mushrooms (about 2 ounces)
• 2 teaspoons butter
• 1/2 cup chopped shallots
• 3 tablespoons minced garlic
• 1 teaspoon minced fresh or 1/4 teaspoon dried thyme
• 3 cups coarsely chopped parsnips (about 1 pound)
• 12 cups quartered button mushrooms (about 1 1/2 pounds)
• 1/2 cup port wine
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• Beef:
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 (3-pound) beef tenderloin, trimmed and cut in half crosswise
• Cooking spray
• Sauce:
• 1 teaspoon butter
• 1/3 cup (2-inch) julienne-cut carrot
• 1/3 cup vertically sliced shallots
• 1/4 cup port wine
• 1 (14-ounce) can low-salt beef broth
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

1. To prepare ragout, pour boiling water over porcini; let stand 20 minutes. Strain through a sieve into a bowl; reserve liquid. Finely chop porcini; divide in half.
2. Melt 2 teaspoons butter in a large nonstick skillet over medium heat. Add 1/2 cup shallots, garlic, and thyme; cook for 1 minute, stirring frequently. Add parsnips; cook 2 minutes, stirring occasionally. Add button mushrooms; cook 10 minutes, stirring occasionally. Add half of porcini and 1/2 cup wine; bring to a boil. Cover, reduce heat, and cook 15 minutes or until parsnips are tender. Stir in parsley, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Set aside; keep warm.
3. Preheat oven to 450u0b0.
4. To prepare beef, rub 1/2 teaspoon salt and 1/2 teaspoon pepper over tenderloin. Heat a large ovenproof skillet coated with cooking spray over medium-high heat. Add tenderloin; cook 5 minutes, browning on all sides. Bake at 450u0b0 for 20 minutes or until a thermometer registers 140u0b0 (medium-rare) or desired degree of doneness. Place tenderloin on a cutting board; cover loosely with foil. Let stand 10 minutes. (Temperature of tenderloin will increase 5u0b0 upon standing.)
5. To prepare sauce, melt 1 teaspoon butter in pan over medium-high heat. Add carrot and 1/3 cup shallots; saute 3 minutes. Add reserved porcini liquid, remaining porcini, 1/4 cup wine, and broth; bring to a boil. Cook until reduced to 1 1/2 cups (about 10 minutes). Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Thinly slice beef; serve with ragout and sauce.
6. MyRecipes is working with
7. , the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit
8. .

ragout, boiling water, porcini mushrooms, butter, shallots, garlic, thyme, parsnips, button mushrooms, port wine, parsley, salt, freshly ground black pepper, salt, freshly ground black pepper, beef tenderloin, cooking spray, butter, carrot, shallots, port wine, lowsalt beef broth, salt, freshly ground black pepper

Taken from www.myrecipes.com/recipe/beef-tenderloin-with-parsnip-mushroom-ragout (may not work)