Roast Beef Tenderloin with Mushroom Ragout
1 2-pound center-cut beef tenderloin roast
Salt and Black Pepper
2 tablespoons vegetable oil
1 Fireworks Steakhouse Butter Burst
1 pound mixed mushrooms
3 sprigs fresh thyme, leaves stripped
1/2 cup Madeira
1/3 cup heavy cream
- Preheat the oven to 400 degrees F.
- Next, heat a large ovenproof skillet over medium-high heat. Pat the beef dry and season it all over with salt and pepper.
- Then add the oil to the skillet and heat until shimmering. Next, you will add ⅔ of the Fireworks Steakhouse Butter Burst and swirl to melt. Add the beef and sear until mahogany brown on all sides; it should take about 8 minutes in total.
- Once the beef is browned, transfer it from the skillet to the oven. Roast the beef until a thermometer inserted into the center of the beef registers 125 degrees F. For medium rare, it should take about 25 minutes.
- Meanwhile, while the beef is roasting, make the ragout. First, heat the remaining Fireworks Steakhouse Butter Burst in a large skillet over medium-high heat. Add the mushrooms and make sure to spread them out evenly. Next, increase the heat to high, and let the mushrooms cook until browned. Once browned, shake the skillet to flip them over. You can add some additional butter along the sides of the skillet as the mushrooms cook if the skillet seems dry. Continue to cook until nicely browned, about 5 minutes.
- Add the shallot and cook, stirring often, until softened, about 2 minutes. Season the mushrooms with a 1/2 teaspoon salt and some pepper; add the thyme. Remove the skillet from heat and add the Madeira. Return the skillet to the heat and scrape up any of the brown bits from the bottom with a wooden spoon. Add the heavy cream and bring it to a low boil. Remove from the heat and keep warm.
- When the beef is ready, transfer it to a cutting board, tent very loosely with aluminum foil, and let it rest for 10 to 15 minutes.
- Slice the beef across the grain, then arrange it on a platter and serve with the mushroom ragout. sizzle. spread. boom.