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Ingredients

• Ragout:
• 1 1/2 cups boiling water
• 2 cups dried porcini mushrooms (about 2 ounces)
• 2 teaspoons butter
• 1/2 cup chopped shallots
• 3 tablespoons minced garlic
• 1 teaspoon minced fresh or 1/4 teaspoon dried thyme
• 3 cups coarsely chopped parsnips (about 1 pound)
• 12 cups quartered button mushrooms (about 1 1/2 pounds)
• 1/2 cup port wine
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 
  Beef:
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 (3-pound) beef tenderloin, trimmed and cut in half crosswise
• Cooking spray
• 
  Sauce:
• 1 teaspoon butter
• 1/3 cup (2-inch) julienne-cut carrot
• 1/3 cup vertically sliced shallots
• 1/4 cup port wine
• 1 (14-ounce) can low-salt beef broth
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Description

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