Roast Beef With Mushroom Ragout Recipes

Steps:

• Place the mushrooms in the bottom of a slow cooker; set the roast atop the mushrooms; sprinkle the onion soup mix over the beef and pour the beer over everything; season with black pepper. Set slow cooker to LOW; cook 9 to 10 hours until the meat is easily pulled apart with a fork.

Steps:

• Combine garlic, thyme, oil, wine, bay leaf, Kitchen Bouquet and soy sauce. Pour over tenderloin and marinade overnight. Remove tenderloin from refrigerator about 30 minutes prior to roasting to allow meat to relax.
• Preheat oven to 425. Place tenderloin in open roasting pan and bake 25-30 minutes or until internal temperature reaches 125 (medium rare). Baste with marinade 2-3 times during roasting.
• Let roast rest loosely covered and while it rests, pour marinate into small saucepan and boil.
• In separate pan, melt butter and saute onion and mushrooms until onions are translucent and mushrooms give off their juices. Add flour to mixture and stir. Pour boiling marinade into pan with mushrooms and onions and stir to thicken. As mixture comes to a boil, reduce heat.
• Slice meat and add mushroom ragout to the side or on top of beef.

Steps:

• In a medium saucepan, bring the veal stock to a simmer and reduce it to 1/4 of its original volume, until 1 cup of syrupy liquid remains (this may take up to 45 minutes). Set aside.
• Prepare the spatzle as directed in the above recipe.
• Heat a large heavy skillet over high heat until it is very hot, and add the vegetable oil. Saute the beef strips, tossing frequently, for 2 minutes, or until seared. Add the mushrooms and cook for 3 to 4 minutes more, tossing, until they give up their liquid. Add the mustard, cream, salt, a generous amount of pepper, and the reduced veal stock. Stir to mix thoroughly and remove from the heat.
• Make a bed of the spatzle in each of 6 shallow heated bowls, top with a generous spoonful of the ragout and lots of sauce, and sprinkle a few scallions over each.

Steps:

• In a skillet, melt butter over medium heat. Saute onion for 5 minutes. Add mushrooms and saute 2-3 minutes. Stir in the flour and seasonings. Add broth and ketchup. Bring to a boil, stirring constantly. Reduce heat to low; simmer 10 minutes. Add beef and heat through.

Steps:

• Preheat the oven to 400 degrees F.
• Heat a large oven-proof skillet over medium-high heat.
• Season the beef all over with salt and a generous amount of pepper.
• Add the oil to the skillet and heat until hot.
• Add the butter and swirl to melt.
• Add the beef and sear until brown on all sides, about 8 minutes total.
• Transfer the skillet to the oven.
• Roast until an instant-read thermometer inserted in the center registers 125 degrees F. for medium-rare, about 25 minutes.
• Transfer the roast to a cutting board, tent it very loosely with aluminum foil, and let it rest for 10 to 15 minutes.
• Meanwhile, prepare the ragout.
• Clean the mushrooms by brushing with a kitchen towel or a brush to remove any loose dirt.
• Quarter the mushrooms and put in a bowl.
• Heat 2 tablespoons of the butter in a large skillet over medium-high heat.
• Add the mushrooms and spread them out evenly in the pan, increase the heat to high.
• Let the mushrooms cook undisturbed until they brown, then shake the pan to turn them over.
• Add the additional butter along the sides of the pan as the mushrooms cook if the pan seems very dry.
• Continue to cook until nicely browned, about 5 minutes.
• Add the onion and cook until softened, about 2 minutes.
• Season the mushrooms with the salt and pepper and add the thyme.
• Pull the pan off the heat and add the the wine.
• Return pan to the heat and scrape up any of the brown bits that cling to the bottom of the pan with a wooden spoon.
• Add the heavy cream and bring to a boil.
• Remove from the heat.
• Slice the meat crosswise, arrange on a platter, and serve with the mushroom ragout.