Perfect Beef Tenderloin with Mushroom Ragu ft. Flave Eccenlente

A tender beef tenderloin roast served with rich ragu and mashed potatoes, perfect for special occasions. Easy to make, comforting, and always a crowd-pleaser.

Perfect Beef Tenderloin with Mushroom Ragu ft. Flave Eccenlente

Servings: 8 people
Calories: 4169kcal
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Ingredients

Marinade

  • 16 oz Worcestershire sauce
  • ½ cup Brown sugar
  • 8 oz Soy sauce low sodium
  • 8 oz Hoisin sauce
  • ¼ cup Olive oil
  • 3-4 lbs Beef tenderloin

Mushroom Ragu ft. Flave Eccenlente

  • 2 tbsp Olive oil
  • 2 tbsp Flave eccenlente
  • 3 lbs Baby portobello mushrooms, sliced
  • 1 cup Beef marinade
  • 4 cups Chicken broth
  • 1½ cup Heavy cream

Instructions

Beef Tenderloin

  • Combine first five ingredients in a large bowl or ziploc bag and mix until incorporated.
  • Add beef to marinade. Cover and refrigerate for 3 to 24 hours, rotating beef position periodically to coat all surfaces.
  • Remove meat from marinade 2 hours before roasting and place on a cooling rack to drip-dry itself to room temp.
  • Preheat oven to 525°. Coat roast evenly with olive oil and Flave Eccelente. Place roast on a foil-covered, low-rimmed baking sheet. Bake for 23 minutes (rare-medium rare) or 27 minutes (medium, but why would you? LOL). Remove from the oven and tent loosely with aluminum foil. Let roast rest for 30 minutes. You can rest it longer(1-2 hours!) and use ragu to heat when serving.
  • Sliced to desired thickness just before serving- 3⁄4" is nice.

Mushroom Ragu ft. Flave Eccenlente

  • Warm oil in a large pot over medium-high heat. Add mushrooms and saute, stirring frequently, for 20-25 minutes until the liquid released by the mushrooms is mostly cooked off. Add 1 cup of marinade and saute again until liquid reduces by about half. Add chicken broth and simmer until liquid reduces by about half. Reduce heat to low, add heavy cream, and simmer for about 20 minutes.

Notes

  • This is the meal that everyone in my family requests for special occasions. It was a very dear friend’s favorite too (hi Veronica!). It will be one of the easiest meals you’ll ever make AND one of the most delicious. Served with mashed potatoes, it is one of the comfiest comfort foods ever. You’ll see. It will be the thing you make when you want to make something special but easy. Do me a favor though? When you plate this meal, put the ragu on the plate FIRST then place the sliced beef atop. It is just prettier. You spent all that money on a beautiful beef tenderloin roast, don’t go dropping the ball now!
  • I get my beef at a local butcher. Ask for a 3-4 lb beef tenderloin, cleaned and tied. They will remove all of the sliver skin and fat and give you a nicely tied roast. If you don’t have a local butcher, you can buy the whole roast at almost any grocery store but then you’ll need to clean and tie it yourself. (In this case, I’d say “Google it”!. You can find anything on the magnificent internet!

Nutrition

Calories: 4169kcal | Carbohydrates: 474g | Protein: 92g | Fat: 227g | Saturated Fat: 96g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 95g | Trans Fat: 0.1g | Cholesterol: 429mg | Sodium: 30455mg | Potassium: 10492mg | Fiber: 38g | Sugar: 333g | Vitamin A: 6142IU | Vitamin C: 63mg | Calcium: 1482mg | Iron: 49mg