Marinated Beef Tenderloin Caramelized Onions Mushroom Ragout
Elevate your dinner table with this decadent Marinated Beef Tenderloin with Caramelized Onions and Mushroom Ragout, a culinary masterpiece that's as elegant as it is flavorful. Perfectly tender beef tenderloin steaks are infused with the deep, savory notes of olive oil, balsamic vinegar, garlic, and thyme, thanks to a flavorful marinade that enhances every bite. The steaks are seared to perfection and crowned with a golden layer of sweet, buttery caramelized onions and a rich, creamy mushroom ragout made with cremini mushrooms, beef stock, and a touch of heavy cream. This dish is a symphony of textures and flavors, from the velvety sauce to the juicy, melt-in-your-mouth steak. With just 20 minutes of prep time, this recipe is surprisingly simple to make yet impressive enough for special occasions. Serve it with a fresh garnish of parsley for a restaurant-quality presentation that will leave everyone asking for seconds.
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Ingredients
- 4 steaks (6 oz each) beef tenderloin
- 4 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 2 cloves (minced) garlic
- 1 teaspoon (chopped) fresh thyme
- 1.5 teaspoons (divided) salt
- 1 teaspoon (divided) black pepper
- 2 large (sliced) yellow onions
- 2 tablespoons unsalted butter
- 1 teaspoon brown sugar
- 8 ounces (sliced) cremini mushrooms
- 1 cup beef stock
- 0.25 cup heavy cream
- 1 tablespoon (chopped, for garnish) fresh parsley
Directions
Step 1
In a small bowl, whisk together 2 tablespoons olive oil, balsamic vinegar, minced garlic, fresh thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper. Place beef tenderloin steaks in a shallow dish or resealable bag and pour the marinade over them. Cover and refrigerate for at least 30 minutes, but ideally 2-4 hours for maximum flavor.
Step 2
Prepare the caramelized onions: In a large skillet over medium-low heat, melt the butter and add the sliced yellow onions. Sprinkle with 1/4 teaspoon salt and the brown sugar. Cook for 20-25 minutes, stirring occasionally, until golden and caramelized. Remove onions from skillet and set aside.
Step 3
In the same skillet, add 1 tablespoon olive oil over medium heat. Add the sliced cremini mushrooms and sauté for 5-7 minutes until they release their moisture and start to brown.
Step 4
Pour beef stock into the skillet with the mushrooms and bring it to a simmer. Let the mixture cook for 5 minutes, then reduce heat to low. Stir in heavy cream and cook for another 2-3 minutes until the sauce thickens slightly. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Remove the ragout from heat and set aside.
Step 5
Heat a grill pan or large skillet over medium-high heat. Remove beef tenderloin steaks from the marinade and pat them dry with paper towels. Brush with the remaining 1 tablespoon olive oil. Sear steaks for 4-5 minutes per side for medium-rare (or longer to reach your desired doneness). Let the steaks rest for 5 minutes after cooking.
Step 6
To plate, place a beef tenderloin steak on each plate. Top with a generous spoonful of caramelized onions and ladle the mushroom ragout over the top. Garnish with fresh parsley and serve immediately.
Nutrition Facts
| Serving size | (1663.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2498.0 |
| Total Fat 157.8g | 0% |
| Saturated Fat 57.5g | 0% |
| Polyunsaturated Fat 9.3g | |
| Cholesterol 748.0mg | 0% |
| Sodium 6987.6mg | 0% |
| Total Carbohydrate 50.4g | 0% |
| Dietary Fiber 8.4g | 0% |
| Total Sugars 27.6g | |
| Protein 220.5g | 0% |
| Vitamin D 43.1IU | 0% |
| Calcium 278.4mg | 0% |
| Iron 28.2mg | 0% |
| Potassium 4422.7mg | 0% |
Source of Calories