More about "ground beef ragout recipes"
ROAST BEEF TENDERLOIN WITH MUSHROOM RAGOUT RECIPE | FO…
This showstopper of a roast is actually very easy to make. Look for a center-cut piece of tenderloin with an even thickness so it cooks properly. Simply sear and roast it to medium rare, then enjoy the compliments that are guaranteed to follow.
Provided by Food Network Kitchen
Categories main-dish
Total Time 50 minutes
Cook Time 20 minutes
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Heat a large ovenproof skillet over medium-high heat. Pat the beef dry and season all over with salt and a generous amount of pepper. Add the oil to the skillet and heat until shimmering. Add 1 tablespoon of the butter and swirl to melt. Add the beef and sear until mahogany brown on all sides, about 8 minutes total.
- Transfer the skillet to the oven. Roast until an instant-read thermometer inserted in the center registers 125 degrees F for medium rare, about 25 minutes.
- Meanwhile make the ragout: Heat 2 tablespoons of the butter in a large skillet over medium-high heat. Add the mushrooms and spread them out evenly; increase the heat to high. Let the mushrooms cook, undisturbed, until browned, then shake the skillet to flip them over. Add the additional butter along the sides of the skillet as the mushrooms cook if the skillet seems very 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 1/2 teaspoon salt and some pepper; add the thyme. Pull the skillet off the 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 to a boil. Remove from the heat and keep warm.
- When the beef is ready, transfer to a cutting board, tent very loosely with aluminum foil and let rest for 10 to 15 minutes.
- Slice the beef across the grain, arrange on a platter and serve with the mushroom ragout.
10 BEST SMOKED PORK HOCKS RECIPES - YUMMLY
Mar 14, 2022 · ground pork, white onions, breadcrumbs, water, hot paprika, Herbes de Provence and 19 more Tête de Cochon (French Canadian Head Cheese) Recipezazz pepper flakes, onion …
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From yummly.com
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SIDE DISH RECIPES | ALLRECIPES
7 Beef Quesadilla Recipes for Speedy Suppers Easy, cheesy, and affordable, quesadillas make a great meal on days when you're busy, tired, or just trying to make something the entire family will …
From allrecipes.com
From allrecipes.com
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10 BEST SMOKED PORK HOCKS RECIPES - YUMMLY
Mar 14, 2022 · ground pork, white onions, breadcrumbs, water, hot paprika, Herbes de Provence and 19 more Tête de Cochon (French Canadian Head Cheese) Recipezazz pepper flakes, onion …
From yummly.com
From yummly.com
See details
SIDE DISH RECIPES | ALLRECIPES
7 Beef Quesadilla Recipes for Speedy Suppers Easy, cheesy, and affordable, quesadillas make a great meal on days when you're busy, tired, or just trying to make something the entire family will …
From allrecipes.com
From allrecipes.com
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10 BEST BEEF OXTAIL RECIPES - YUMMLY
Mar 15, 2022 · The Best Beef Oxtail Recipes on Yummly | Oxtail Curry!, Braised Beef Oxtail Tacos, Italian Guazzetto Fullblood Wagyu Beef Oxtail ... Oxtail Ragout Instant Pot-US. peppercorns, thyme, oxtails, red wine vinegar, bay leaves, butter and 9 more ... carrots, ground …
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From yummly.com
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WHAT'S THE DIFFERENCE BETWEEN RAGU AND RAGOUT? - FOOD & WI…
May 24, 2017 · Ragout, on the other hand, is a slow-cooked French-style stew that can be made with meat or fish and vegetables—or even just vegetables. You can eat it on its own, or with a starch …
From foodandwine.com
From foodandwine.com
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BEEF - WIKIPEDIA
Beef is the culinary name for meat from cattle (Bos taurus).. In prehistoric times, humans hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantity of their meat. Today, beef …
From en.m.wikipedia.org
From en.m.wikipedia.org
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