Roast Beef With Mushroom Ragout

---

This sounded heavenly to me when i read the recipe. you just cannot beat beef and mushrooms anyway you fix it. this is pretty enough for dinner guests but easy enough for a weeknight meal. serve this and listen to 'em say mmmmm...this is good!""!

---

Steps

---

Preheat the oven to 400 degrees f.

---

Heat a large oven-proof skillet over medium-high heat.

---

Season the beef all over with salt and a generous amount of pepper.

---

Add the oil to the skillet and heat until hot.

---

Add the butter and swirl to melt.

---

Add the beef and sear until 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.

---

Transfer the roast to a cutting board , tent it very loosely with aluminum foil , and let it rest for 10 to 15 minutes.

---

Meanwhile , prepare the ragout.

---

Clean the mushrooms by brushing with a kitchen towel or a brush to remove any loose dirt.

---

Quarter the mushrooms and put in a bowl.

---

Heat 2 tablespoons of the butter in a large skillet over medium-high heat.

---

Add the mushrooms and spread them out evenly in the pan , increase the heat to high.

---

Let the mushrooms cook undisturbed until they brown , then shake the pa.

---

Ingredients

---

beef roast, kosher salt, fresh ground black pepper, vegetable oil, butter, white button mushrooms, unsalted butter, onion, fresh thyme, white wine, heavy cream