Ragout:
\n1 1\/2 C. boiling water
\n2 C. dried porcini mushrooms (about 2 oz.)
\n2 tsp. butter
\n1\/2 C. chopped shallots
\n3 T. minced garlic
\n1 tsp. minced fresh or 1\/4 tsp. dried thyme
\n3 C. coarsely chopped parsnips (about 1 lb.)
\n12 C. quartered button mushrooms (about 1 1\/2 lb.)
\n1\/2 C. port wine
\n2 T. chopped fresh parsley
\n1\/2 tsp. salt
\n1\/2 tsp. freshly ground black pepper<\/p>\n
Beef:
\n1\/2 tsp. salt
\n1\/2 tsp. freshly ground black pepper
\n1 (3-lb.) beef tenderloin, trimmed and cut in half crosswise
\nCooking spray<\/p>\n
Sauce:
\n1 tsp. butter
\n1\/3 C. (2-inch) julienne-cut carrot
\n1\/3 C. vertically sliced shallots
\n1\/4 C. port wine
\n1 (14-oz.) can low-salt beef broth
\n1\/4 tsp. salt
\n1\/4 tsp. freshly ground black pepper<\/p>\n
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. Melt 2 tsp. butter in a large nonstick skillet over medium heat. Add 1\/2 C. 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 C. wine; bring to a boil. Cover, reduce heat, and cook 15 minutes or until parsnips are tender. Stir in parsley, 1\/2 tsp. salt, and 1\/2 tsp. pepper. Set aside; keep warm. Preheat oven to 450\u00b0. To prepare beef, rub 1\/2 tsp. salt and 1\/2 tsp. 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 450\u00b0 for 20 minutes or until a thermometer registers 140\u00b0 (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 5\u00b0 upon standing.) To prepare sauce, melt 1 tsp. butter in pan over medium-high heat. Add carrot and 1\/3 C. shallots; saut\u00e9 3 minutes. Add reserved porcini liquid, remaining porcini, 1\/4 C. wine, and broth; bring to a boil. Cook until reduced to 1 1\/2 C. (about 10 minutes). Stir in 1\/4 tsp. salt and 1\/4 tsp. pepper. Thinly slice beef; serve with ragout and sauce.<\/p>\n
Yield: 12 servings
\nServing size: 3 oz. tenderloin, 2\/3 C. ragout, and 2 T. sauce<\/p>\n
Calories: 265
\nFat: 10.3g
\nFiber: 3.4g<\/p>\n","protected":false},"excerpt":{"rendered":"
Ragout: 1 1\/2 C. boiling water 2 C. dried porcini mushrooms (about 2 oz.) 2 tsp. butter 1\/2 C. chopped shallots 3 T. minced garlic 1 tsp. minced fresh or 1\/4 tsp. dried thyme 3 C. coarsely chopped parsnips (about 1 lb.) 12 C. quartered button mushrooms (about 1 1\/2 lb.) 1\/2 C. port wine 2 T. chopped fresh parsley 1\/2 tsp. salt 1\/2 tsp. freshly ground black pepper Beef: 1\/2 tsp. salt 1\/2 tsp. freshly ground black pepper 1…<\/p>\n