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.

• 2 Tbs. extra-virgin olive oil
• 2 tsp. coarsely chopped fresh thyme
• 2 tsp. minced garlic
• Kosher salt and freshly ground black pepper
• 4-lb. beef tenderloin roast, preferably from the thicker end, trimmed of silver skin and chain
• 1 recipe Double-Mushroom Ragoût

Position a rack in the center of the oven and heat the oven to 250°F.

In a small bowl, combine the olive oil, thyme, garlic, 1 tsp. salt, and several generous grinds of black pepper. Put the tenderloin on a heavy-duty rimmed baking sheet or in a small roasting pan and rub the oil mixture all over it.

Roast the tenderloin until an instant-read thermometer inserted in the thickest part reads 130°F for medium rare, about 1 hour. Transfer to a carving board, tent with foil and let rest for at least 20 minutes before serving.

Cut the tenderloin crosswise into 1/2-inch slices. Serve with the ragoût.