Slow-Roasted Beef Tenderloin with Double-Mushroom Ragoût
"Roasting the beef at a low temperature cooks the meat slowly and evenly and gives you time to finish preparing the other dishes...."
INGREDIENTS
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2 Tbs. extra-virgin olive oil
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2 tsp. coarsely chopped fresh thyme
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2 tsp. minced garlic
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Kosher salt and freshly ground black pepper
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4-lb. beef tenderloin roast, preferably from the thicker end, trimmed of silver skin and chain
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1 recipe Double-Mushroom Ragoût
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