Marinated Beef Tenderloin with Caramelized Onion and Mushroom Ragout

Ingredients

• 1 tablespoon balsamic vinegar 
• 2 tablespoons balsamic vinegar 
• 2 pound beef tenderloin trimmed
• 0.1 teaspoon pepper black freshly ground
• 0.3 teaspoon pepper black freshly ground
• 1 tablespoon dijon mustard 
• 1 teaspoon thyme leaves fresh chopped
• 2  garlic cloves minced
• 1 tablespoon honey 
• 0.3 cup less-sodium beef broth fat-free
• 1 tablespoon soya sauce low-sodium
• 2 tablespoons soya sauce low-sodium
• 0.3 cup madeira wine dry
• 1 pound mushrooms sliced
• 1 teaspoon olive oil 
• 0.1 teaspoon salt 
• 0.5 teaspoon salt 
• 0.3 cup shallots finely chopped
• 2 cups onion sweet thinly sliced

Equipment

• frying pan
• oven
• kitchen thermometer
• ziploc bags
• broiler pan

Directions

1. To prepare beef, combine first 6 ingredients in a large zip-top plastic bag.
2. Add beef to bag; seal. Marinate in refrigerator 4 hours, turning occasionally.
3. Preheat oven to 45
4. Remove beef from bag; discard marinade.
5. Sprinkle beef with 1/2 teaspoon salt and 1/4 teaspoon pepper.
6. Place beef on a broiler pan coated with cooking spray.
7. Bake at 450 for 35 minutes or until a thermometer registers 135 or until desired degree of doneness.
8. Place tenderloin on a platter; let stand 10 minutes before slicing.
9. To prepare ragout, heat oil in a large nonstick skillet over medium heat.
10. Add onion to pan; cook 15 minutes or until lightly browned, stirring occasionally.
11. Add garlic; cook 1 minute, stirring occasionally. Increase heat to medium-high.
12. Add mushrooms, 1 tablespoon soy sauce, and thyme; saut 8 minutes. Stir in Madeira; cook 2 minutes or until liquid almost evaporates.
13. Add broth; cook 2 minutes or until liquid almost evaporates.
14. Remove from heat; stir in 1 tablespoon vinegar, 1/8 teaspoon salt, and 1/8 teaspoon pepper.