Beef Tenderloin with Double Mushroom Ragout

ingredients

1
Preheat oven 250
2
Combine olive oil, thyme, garlic, 1 tsp salt and black pepper
3
Put tenderloin in roasting pan & rub oil mixture all over it.
4
Roast to 130 (medium rare) (about 1 hour)
5
Transfer to carving board and let rest 20 minutes.
6
Cut crosswise into 1/2" slices
7
Serve with ragout
8
RAGOUT:
9
Soak porcini in 1 1/2 cups hot water about 20 minutes stirring occasionally until re-hydrated
10
Transfer to cutting board and chop coarsely.
11
Strain soaking liquid (thru coffee filter) and set aside.
12
Heat 2 Tbs butter with olive oil over medium heat in saute pan
13
Add cremini and 1 tsp salt, stirring occasionally until mushrooms have softened,(5 - 8 minutes.)
14
Increase heat to medium high, stirring until mushrooms are shrunken and well browned, (8 - 10 minutes)
15
Reduce heat to medium & add shallots and remaining 1 Tbs butter, stirring until shallots are softened (1-2 minutes.)
16
Add Marsala, thyme, porcini & 1/4 cup porcini-soaking liquid (reserve remaining liquid if making ahead.
17
Cook and stir until most of liquid evaporates
18
(1-2 minutes.)
19
Add cream & cook until reduced to a saucy consistency (1-2 minutes)
20
Stir in parsley and season w/ salt & pepper
21
MAKE AHEAD: up to 2 days ahead and refrigerate.
22
Reheat over medium heat.
23
Stir in 1-2 Tbs of reserved mushroom-soaking liquid and 1-2 Tbs heavy cream, letting both reduce until ragout is loose and saucy enough to spoon around tenderloin.
24
Stir in parsley.