Mushroom Ragout

Another Seasoned Chef recipe!  We ate the ragout as the glaze for the round-tip roast.  Once again, if you aren’t serving a big group, I recommend cutting this down!
  • 4 shallots
  • 3/4 lbs mushrooms
  • 2 roasted bell peppers
  • 1 tsp dried tarragon
  • 6 Tbsp olive oil
  • 6 Tbsp red wine
  • 1/4 cup beef broth
  • 1 Tbsp cornstarch

Turn on the broiler.  Once it is up to full heat add the peppers skin side up and roasted until the skin blistered and turned mostly black (this could take a while).  Let the peppers cool and then remove the skins before chopping into small pieces.

Preheat oven to 350

coat shallots with a teaspoon of olive oil and place them in a pan and roast for 30 minutes.  Remove and let cool.  Once the shallots are cooled peel and slice them them.  Clean the mushrooms thoroughly and then quarter them before setting them aside.

Heat sauté pan over medium-high heat and add 2 T olive oil.  When the pan is ready, add the mushrooms and sauté for 2 minutes, they should get almost tender.  Then add the wine and bring it to a boil.  Reduce the wine to a glaze.  You will know that it is a glaze when you can “part the red sea” and the glaze will creep back across the spatulas tracks.  Once it becomes a glaze add the shallots, bell peppers and tarragon.  Add the beef broth and boil mixture.  Add corn starch to the pan and thicken until it gets to your desired consistency.

Drizzle the ragout over the round tip beef and serve!
Nutritionals(Serves 6): Cals: 173, Fat: 13.9, Carb: 6.9, Fiber 1.2, Protein: 2.6.