Beef Tenderloin Ragout

Vesepecsenye Becsinált


  • 2 pounds beef tenderloin
  • 1 medium-sized onion, minced
  • 2 tablespoons lard
  • 2 cups beef broth
  • 1 tablespoon flour
  • 1 bay leaf
  • 6 tarragon leaves
  • ½ pound uncooked macaroni
  • Salt


  1. Trim beef of membrane and cut into ½-inch pieces.
  2. Wilt the onion in the lard in a large braising pot.
  3. Add beef. Reduce heat to the lowest possible. Cover the pot and cook; add a little broth as needed. When meat is done, carefully let the liquid evaporate and fry the meat in the fat that remains.
  4. Dust meat with flour, stir flour into pan juices, and add remaining broth, the bay leaf and tarragon. Bring to a boil. Simmer for 15 minutes.
  5. Break macaroni into small pieces and cook it in salted water. Drain it when al dente (cooked till it still has a little bite). Rinse with cold water.
  6. Remove the bay leaf and tarragon leaves. Pour the ragout into a serving dish and surround with macaroni.