Alberta Beef Tenderloin with Morel Mushroom Ragout

Ingredients
	Beef
2 lbs	beef tenderloin roast (or other tender roast)	1 kg
1/4 tsp	each salt and ground pepper	1 mL
1 tbsp	olive oil	15 mL
	Ragout
1/4 cup	unsalted butter or soft margarine	50 mL
1/2 cup	minced shallots	125 mL
1/2 cup	diced carrots	125 mL
2 cups	sliced morel or other wild mushrooms	500 mL
1 pkg	Knorr Classic Hollandaise Sauce Mix	1 pkg
1 cup	milk	250 mL
20	spear asparagus, trimmed and halved	20
2 cups	baby spinach	500 mL
1/2 cup	grated Gouda cheese	125 mL

Season roast with salt and pepper. Brush olive oil over entire surface of roast. Place roast fat side up on a rack in a roasting pan. Cook uncovered, in 325° F oven (160° F) to desired doneness (about 50 minutes for medium). Remove roast to cutting board; tent with foil 10-15 minutes before slicing. Carve across the grain.

Meanwhile, In a skillet over medium heat, melt butter. Cook shallots, carrots and morels in butter until soft. Stir in Knorr Classic Hollandaise Sauce Mix. Remove from heat; gradually whisk in 1 cup (250 mL) milk until blended. Return to heat and add asparagus and spinach and cook, stirring, until asparagus turns bright green. Fold in Gouda cheese. Serve ragout partially draped over tenderloin.