Beef:
1/4 C. finely chopped shallots
2 T. balsamic vinegar
2 T. low-sodium soy sauce
1 T. Dijon mustard
1 T. honey
2 garlic cloves, minced
1 (2 lb) beef tenderloin, trimmed
1/2 t. salt
1/4 t. black pepper
cooking spray
Ragout:
1 t. EVOO
2 C. thinly sliced sweet onion
2 garlic cloves, minced
8 C. sliced cremini mushroims (about 1 lb)
1 T. low-sodium soy sauce
1 t. chopped fresh thyme
1/4 C. Madeira wine or dry sherry
1/3 C. beef broth
1 T. balsamic vinegar
1/8 t. salt
1/8 t. black pepper
To prepare beef, combine first 6 ingredients in a large zip-top plastic bag. Add beef to bag: seal. Marinated in refrigerator 4 hours, turning occasionally.
Preheat oven to 450
Remove beef from bag; discard marinade. Sprinkle beef with salt and pepper. Place beef on a broiler pan coated with cooking spray. Bake at 450 for 35 minutes or until thermometer registers 135 or desired degree of doneness. Place tenderloin on a platter; let stand 10 minutes before slicing.
Meanwhile, to prepare ragout, heat oil in a large nonstick skillet over medium heat. Add onion to pan; cook 15 minutes or until lightly browned, stirring occasionally. Add garlic; cook 1 minute, stirring occasionally. Increase heat to medium-high. Add mushrooms, soy sauce and thyme; saute 8 minutes. Stir in Madeira; cook 2 minutes or until liquid almost evaporates. Add broth; cook 2 minutes or until liquid almost evaporates. Remove from heat; stir in balsamic vinegar, salt and pepper.