- Home
- Beef
- How To make Steak and Mushroom Ragout
How To make Steak and Mushroom Ragout
1/2 cup chopped onion
2 teaspoons oil
1 cup coarsely chopped mushrooms
2 cloves garlic
minced
3/4 cup beef broth
1 tomato :
chopped
1/4 cup dry red wine
8 black olives pitted, chopped
3/4 teaspoon dried thyme
4 club steaks :
(4 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
Watercress sprigs, for garnish -- optional
Cook onion in oil in skillet until softened, 5 minutes. Add mushrooms and garlic; cook until very tender, 5 minutes. If too dry, add broth, 1/4 cup at a time. Stir in tomato, wine, olives and remaining broth. Simmer, uncovered, 10 minutes. Add thyme; keep warm.
Meanwhile, heat nonstick skillet. Coat skillet with nonstick cooking spray. Season steaks with salt and pepper. Add to skillet; brown 4 minutes each side for medium-rare or until desired doneness. Remove steaks to platter. Spoon sauce over. Garnish with watercress.
How To make Steak and Mushroom Ragout's Videos
Mandallions Steak With Creamy Mushroom Ragout | MORNING SHOW
#MorningShow
#MorningShowTrans7
#AugieFantinus
-YT7-
MORNING SHOW
Senin, 18 Maret 2019
In the Kitchen: Mushroom Ragout with Chef Frank
Chef Frank from Cappuccino's Italian Restaurant in Knoxville cooks up a delicious Ragout.
Roast Beef Tenderloin with Mushroom Ragout
Roast Beef Tenderloin with Mushroom Ragout
This recipe is sponsored by GEICO®. 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.
Directions:
Special equipment: an instant-read thermometer
1. Preheat the oven to 400 degrees F.
2. 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.
3. 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.
4. 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.
5. 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.
6. When the beef is ready, transfer to a cutting board, tent very loosely with aluminum foil and let rest for 10 to 15 minutes.
7. Slice the beef across the grain, arrange on a platter and serve with the mushroom ragout.
This recipe has been updated and may differ from what was originally published or broadcast.
Short Rib Ragu - The Number 1 Cold Weather Comfort Meal
Today we're making the best short rib ragu with pappardelle pasta. The short ribs are braised until super tender in red wine, plum tomatoes, fresh thyme, and with a Parmigiano Reggiano rind. If short ribs are too expensive, you can use a 2-pound piece of chuck or packaged stew meat. I hope you enjoy this pappardelle with short ribs recipe!
WATCH OUR FOOD/COOKING PODCAST:
SUPPORT ON PATREON:
MY AMAZON STORE (This is an affiliate link)
PRINT RECIPE:
Disclosure:
I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases.
Creamy Wild Mushroom Ragout Recipe - Mushrooms Stewed with Creme Fraiche
Learn how to make a Creamy Wild Mushroom Ragout Recipe! Visit for the ingredients! Plus, more info and over 600 additional original video recipes. I hope you enjoy this Wild Mushroom Ragout Recipe!
Chris Makes Mushroom Ragù | From The Test Kitchen | Bon Appétit
Jon Chris Morocco in the Bon Appétit Test Kitchen as he prepares a rich mushroom ragù. Whereas a classic Italian meat ragù may bubble away all afternoon so that the meat can tenderize along with aromatics, Chris's mushroom ragù recipe can accommodate a tight weeknight schedule.
See the full recipe here:
Looking for more cooking inspiration? Gain unlimited access to over 50,000 recipes across Bon Appétit and Epicurious
Director: Mel Ibarra
Director of Photography: Lauren Pruitt
Editor: Charlotte Carpenter
Talent: Chris Morocco
Sr. Culinary Director: Carrie Parente
Producer: Halie Aaron
Culinary Producer: Young Sun Huh
Culinary Associate Producer: Jessica Do
Line Producer: Jen McGinity
Associate Producers: Yoshivel Chirinos, Oadhan Lynch
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Colton Huynh
Audio: Rachel Suffian
Post Production Supervisor: Steph Cardone
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Justin Symonds
--
0:00 Introduction
0:54 Prep the aromatics
1:40 Sweat the onions and garlic
2:10 Prep the mushrooms
3:06 Make the ragù
3:09 Add the tomato paste
3:41 Add the mushrooms
4:12 Add water and heavy cream and reduce
4:35 Cook the pasta
5:00 Add pasta, water, butter, and parm to ragù
5:41 Plate
6:22 Taste!
Want Bon Appétit shirts, hats and more?
Still haven’t subscribed to Bon Appétit on YouTube? ►►
Want more Bon Appétit in your life? Subscribe to the magazine!
ABOUT BON APPÉTIT
Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.