Marinated Beef Tenderloin with Caramelized Onion and Mushroom Ragout

Onions and mushrooms naturally complement rich beef. Use cremini mushrooms in the ragout for a more robust flavor.

1/4 cup finely chopped shallots
2 Tbs balsamic vinegar
2 Tbs low-sodium soy sauce
1 Tbs Dijon mustard
1 Tbs honey
2 garlic cloves, minced
1 (2-pound) beef tenderloin, trimmed
1/2 tsp salt
1/4 tsp freshly ground black pepper
Cooking spray
1 tsp olive oil
2 cups thinly sliced sweet onion
2 garlic cloves, minced
8 cups sliced mushrooms (about 1 pound)
1 Tbs low-sodium soy sauce
1 tsp chopped fresh thyme
1/4 cup Madeira wine or dry sherry
1/3 cup fat-free, less-sodium beef broth
1 Tbs balsamic vinegar
1/8 tsp salt
1/8 tsp freshly ground black pepper

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