1. PREPARE BEEF: 2. Combine shallots, vinegar, soy sauce, Dijon mustard, honey & garlic in a large zip-lock plastic bag add beef to bag; seal. 3. Marinate in refrigerator 4 hours, turning occasionally. 4. Preheat oven to 450°F. 5. Remove beef from bag; discard marinade. 6. Sprinkle beef with 1/2 teaspoon salt and 1/4 teaspoon pepper. 7. Place beef on a broiler pan coated with cooking spray. 8. Bake at 450° for 35 minutes or until a thermometer registers 135° or until desired degree of doneness. 9. Place tenderloin on a platter; let stand 10 minutes before slicing. 10. PREPARE RAGOUT: 11. Heat oil in a large nonstick skillet over medium heat. 12. Add onion & a pinch of crushed red peppers to pan; cook 15 minutes or until lightly browned, stirring occasionally. 13. Add garlic; cook 1 minute, stirring occasionally. 14. Increase heat to medium-high. 15. Add mushrooms, 1 tablespoon soy sauce, and thyme; sauté 8 minutes. 16. Stir in Madeira; cook 2 minutes or until liquid almost evaporates. 17. Add broth; cook 2 minutes or until liquid almost evaporates. 18. Remove from heat; stir in 1 tablespoon vinegar, 1/8 teaspoon salt, and 1/8 teaspoon pepper. 19. E N J O Y! ---------------------------------------------------------------------------
Nutrition
Ingredients
